Zimikand/Sooran Indian Yam Curry
Sooran/Jimikand Curry
Sharda Prasad
Suran or Zimikand is Indian Yam, a tuber, amorphophallus campanulatus or Elephant's foot. It is different from the yam eaten in African countries. In UK, you can buy it from Indian stores. When buying, ask the shop keeper to cut a slice, so you can see the flesh. This is an accepted practice and they will do it for you willingly. The best one is the one that has a dark orange...ish colour.
Serves 4-6
Ingredients
500 gm. Suran or Zimikand, peeled and cut into 2 x 2 inch (5 cm.) squares
1-2 tsp. mustard oil
115 gm. ghee or cooking oil
1 tsp. cumin seeds
2 black cardamoms
5-6 cloves
1-2 cinnamon sticks, 2 inch each
2 bay leaves (not curry leaves)
4-5 black peppers
1 medium onion, peeled and grated or ground*
1/2 inch piece of ginger, peeled and grated or ground*
2-3 cloves of garlic, peeled and crushed or ground*
1 tsp. amchoor (dry mango powder) or 2 tsp. mango pickle, crushed.
1/2-1 tsp.chilli powder, according to taste
2 tsp. coriander powder
1/4 tsp. turmeric powder
Salt to taste
1/2 tsp. Garam Masala
A handful of coriander leaves, chopped
* These three can be ground together in a food processor
Instructions
Wash Suran pieces and dry on a towel.
Prick the pieces with a fork.
Heat mustard oil in a frying pan and fry Suran pieces until golden brown on both sides. Keep aside on a paper towel.
Heat ghee or cooking oil, add cardamoms, cloves, cinnamon, bay leaves and cumin seeds. Fry for a few seconds, until cumin seeds crackle/splutter.
Add ground onions, ginger and garlic and fry until golden brown and the oil separates.
Add all spices except garam masala and fry for a few seconds.
Add Suran pieces and fry for a minute, until well coated with spices.
Add 3-4 cups of water. The gravy should be thick. Remember, more water can be added later but can not be taken out. The attempt to dry off excessive water will overcook the suran.
Cook until Suran pieces are tender.
Turn the heat off.
Add garam masala and half the coriander leaves. Cover and leave until ready to plate/serve.
Serve with Chapatti, garnished with coriander leaves.
