Suran Bhaji Recipe (Elephant Foot Yam Curry)

Ingredients: 

• 250–300 g elephant foot yam (suran) – chopped into small pieces
• 1–2 tsp coriander seeds (dhaniya)
• 2–3 dry red chillies (sukhi lal mirch)
• 1 onion – finely chopped
• ½ cup freshly grated coconut (nariyal)
• Small lemon-sized ball tamarind (imli) – soaked in warm water
• 2–3 tbsp oil
• Whole garam masala – cloves (laung), cinnamon (dalchini), cumin seeds (jeera)
• 1 tsp ginger-garlic paste (adrak-lehsun paste)
• 1 tsp red chilli powder (lal mirch)
• ½ tsp turmeric powder (haldi)
• Salt – to taste
• Water  as needed

Instructions: 

1. Prepare the coconut masala:
   • Dry roast coriander seeds and red chillies and keep separate.
   • Add a little oil and roast half the onion until light brown.
   • Add grated coconut and stir continuously until light brown and aromatic.
   • Let it cool and grind into a paste. For a gravy, grind finely; for a sabzi, keep it coarse.
2. Prepare tamarind water:
   • Soak tamarind in warm water and keep aside.
3. Cook the base:
   • Heat oil in a kadai and add whole garam masala (cloves, cinnamon, cumin).
   • When they splutter, add chopped onions and sauté until golden brown and translucent.
   • Add ginger-garlic paste and cook until the raw smell disappears.
   • Stir in red chilli powder and turmeric; cook for a minute.
4. Combine masala and tamarind:
   • Add the coconut masala paste and mix well.
   • Pour in tamarind water and cook for a few minutes to blend the flavors.
5. Cook the yam:
   • Add the chopped elephant foot yam and salt.
   • Add enough water to cover the yam.
   • Cook on medium flame until the yam is soft and tender, stirring gently.
   • Cooking of yam might take some time. You can also pressure cook yam separately for 2 whistles and add them to base curry.
6. Serve:
   • Once the yam is cooked, check seasoning and serve hot as a curry or sabzi.