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Suran Sabzi: Rooting for a Delicious Diwali!

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Chef Curry Do’pyaza

Suran Sabzi: Rooting for a Delicious Diwali!

Namaste doston! Sat Sri Akal! Kem chho? Chef Curry Do’pyaza here, back in your kitchens and ready to spice things up! Diwali is just around the corner, and what better way to celebrate the festival of lights than with a dish that’s both delicious and auspicious? Today, we’re diving deep into the world of Suran ki Sabzi, a humble yet flavorful dish that’s a Diwali staple in many North Indian homes, especially in Gujarat and Maharashtra.

Think of Diwali, and images of dazzling diyas, colourful rangolis, and the aroma of sweets fill your mind. But amidst all the mithai madness, a savoury dish like Suran ki Sabzi provides a welcome balance. It’s believed that consuming Suran (Elephant Foot Yam) during Diwali brings prosperity and good fortune. This belief stems from the yam’s ability to grow even in challenging conditions, symbolizing resilience and abundance. It is also eaten during other auspicious days like Ekadashi, as it is a root vegetable.

Now, let’s talk a little history. Suran, also known as Elephant Foot Yam, has been cultivated in India for centuries. It’s mentioned in ancient Ayurvedic texts for its medicinal properties. The Sabzi version, a simple yet satisfying preparation, has been passed down through generations, with each family adding their own unique touch. It’s a dish that connects us to our roots (pun intended!), reminding us of simpler times and the importance of family.

Ready to embark on this culinary adventure? Let’s get started!

Preparation Time: 20 minutes
Cooking Time: 35 minutes

Ingredients:

  • 500 grams Suran (Elephant Foot Yam), peeled and cubed
  • 2 tablespoons Tel (Cooking Oil)
  • 1 teaspoon Rai (Mustard Seeds)
  • 1/2 teaspoon Hing (Asafoetida)
  • 1 medium Pyaz (Onion), finely chopped
  • 1 inch Adrak (Ginger), grated
  • 2-3 Hari Mirch (Green Chillies), finely chopped (adjust to your spice level!)
  • 1 teaspoon Haldi Powder (Turmeric Powder)
  • 1 teaspoon Lal Mirch Powder (Red Chilli Powder)
  • 1 1/2 teaspoons Dhaniya Powder (Coriander Powder)
  • 1/2 teaspoon Garam Masala
  • 1 tablespoon Amchur Powder (Dry Mango Powder)
  • 2 tablespoons Hara Dhaniya (Fresh Coriander Leaves), chopped
  • Salt to taste

Let’s Cook!

  1. Prep the Suran: First things first, wash the cubed Suran thoroughly. To reduce any potential itchiness, soak the Suran in water with a tablespoon of lemon juice or tamarind pulp for about 15-20 minutes. Drain well.
  2. Sauté the Aromatics: Heat the oil in a kadhai or deep pan over medium heat. Add the mustard seeds and let them splutter. Then, add the asafoetida, chopped onion, grated ginger, and green chillies. Sauté until the onions turn a beautiful golden brown. The aroma will be divine!
  3. Spice it Up: Add the turmeric powder, red chilli powder, coriander powder, and garam masala. Sauté for another minute, stirring constantly to prevent the spices from burning.
  4. Add the Suran: Now, add the cubed Suran to the pan and mix well, ensuring that each piece is coated with the aromatic spice mixture.
  5. Cook to Perfection: Add salt to taste and about 1/2 cup of water. Cover the pan and let the Suran cook on low to medium heat for about 25-30 minutes, or until it’s tender and easily pierced with a fork. Stir occasionally to prevent sticking. If the mixture becomes too dry, add a little more water.
  6. The Final Flourish: Once the Suran is cooked, add the amchur powder and chopped fresh coriander leaves. Mix well and cook for another 2-3 minutes.
  7. Serve with Love: Your Suran ki Sabzi is ready! Serve it hot with roti, paratha, or even rice.

Chef Curry’s Tips for Best Results:

  • Soaking is Key: Don’t skip the soaking step! It helps remove any potential itchiness from the Suran.
  • Spice it Right: Adjust the amount of red chilli powder and green chillies according to your spice preference.
  • Low and Slow: Cooking the Suran on low heat ensures that it cooks evenly and absorbs all the flavors.
  • Amchur Magic: Amchur powder adds a tangy twist that elevates the flavor of the Sabzi. Don’t skip it!

Cooking it Your Way:

  • Pressure Cooker: For a quicker version, you can pressure cook the Suran with a little water for 2-3 whistles. Then, follow the steps for sautéing the aromatics and spices in a pan.
  • Oven: Toss the Suran with the spices and a little oil, then roast in a preheated oven at 375°F (190°C) for about 30-40 minutes, or until tender.
  • Slow Cooker/Crockpot: Combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Nutritional Goodness:

Suran is a good source of fiber, vitamins, and minerals. It’s also low in fat and calories, making it a healthy and delicious addition to your diet.

Serving Suggestions:

  • Serve Suran ki Sabzi hot with roti, paratha, or rice.
  • Garnish with a dollop of fresh yogurt or a sprinkle of chopped coriander leaves.
  • Pair it with dal, raita, and a side of pickle for a complete and satisfying meal.

So there you have it, folks! A simple yet flavourful Suran ki Sabzi recipe that’s perfect for Diwali or any other day of the year. I urge you to try this recipe at home and share it with your friends and family. Let the aroma of spices fill your kitchen and the joy of cooking bring you closer to your loved ones. Happy cooking, and Happy Diwali in advance!