Monday, 3 June 2013

SURAN CHI BHAJI


SURAN CHI BHAJI

INGREDIENTS

Suran / Yam
1 cup
Chincha / Tamarind pulp
1 – 1 ½  tsp
Gul / Jaggery
1 – 2 tsp
Scraped fresh coconut
3 – 4 tbsp
Coriander leaves
2 – 3 sprigs
Chilli pdr
½ tsp
Salt
T.T.
FOR TADKA
 
Rai / mustard seeds
¼ tsp
Heeng / asafetida
¼ tsp
Haldi  / turmeric pdr
¼ tsp

 

METHOD:

1.       Thinly peel out the outer hard and tough skin of the suran. Wash and then cut the suran in ⅓ finger sized pieces.

2.       Pressure cook the suran with little water sprinkled on top till it is tender.

3.       Soak the tamarind in little water and remove pulp.

4.       Heat oil; add rai seeds and as the rai crackles add heeng and haldi.

5.       Add the pressure cooked suran pieces in it and sauté.

6.       Add the tamarind pulp, chilli pdr, jaggery, salt and half the quantity of coconut.

7.       Add little water if required to get a saucy consistency.

8.       You can also mash a few pieces of suran if you like.

9.       Garnish with the remaining coconut and coriander leaves. Serve with phulka or chapatti.

 

TIP:

Suran has a tendency where you feel scratchy as you handle it or even eat it. Hence tamarind is added since sourness of the tamarind cuts down this scratchy effect. To counter balance the sourness we need to add jaggery.