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.

SURAN SABUDANA VADA / YAM AND SAGO VADA

SURAN SABUDANA VADA

INGREDIENTS

Suran / yam (boiled and grated)	1 cup
Sabudana / sago (soaked)	1 cup
Potato (boiled and mashed)	1 no. small
Roasted peanut pdr (coarse)	2 – 3 tbsp
Jeera / cumin seeds	1 tsp
salt	T.T.
Sugar	½ tsp
Lime juice crushed with green chillies	2 tsp + 2 nos
Coriander leaves (chopped)	3 – 4 sprigs
Oil	To deep fry

 

METHOD:

1.       Wash sago in water and soak for 3 – 4 hours. The water level for soaking should be same as the level of sago in the container.  

2.       Peel the yam. Remove the entire discoloured  outer portion from it.  Grate the yam and pressure cook till soft. You can add a marble sized ball of imli / tamarind while pressure cooking.  When cooked drain out the water and remove the imli.

3.       Mix together all the ingredients and knead. The consistency should be like dough.

4.       In case it is crumbly and falls apart use a little moisture or knead with wet hands.

5.       Divide into lemon sized portions. Roll into balls and flatten a little on your palm.

 

 

6.       Deep fry in hot oil till golden brown. Serve along with green chutney or curd.

7.       These vadas can be eaten during a fast.