Course: Side Dish
Prep in 10 M
Cooks in 20 M
Total in 30 M
Makes: 4 Servings
- 500 grams Elephant yam (Suran/Senai/Ratalu) , peeled and cut very small
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 10 Dry Red Chillies
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- pinch Asafoetida (hing)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 cup Tamarind Paste
- 1 teaspoon Jaggery , pound
- Salt , to taste
- Oil , for cooking
How to make Karwar Style Surana Bhaji Recipe - Hot and Sour Yam Dry Curry
To begin making the Karwar Style Surana Bhaji Recipe - Hot and Sour Yam Dry Curry by heating a skillet with oil. Splutter the mustard seeds for few seconds.
Then add asafoetida, turmeric powder, dry red chillies and fenugreek seeds. Roast them for few seconds and grind it into a smooth mixture using a mixer grinder.
Heat the pressure cooker, add little oil and fry the yam pieces, add the ground spice mixture, then add the tamarind pulp and jaggery. Toss it well and coat it evenly. Check for seasoning as well.
Pressure cook the yam for 4 whistles, let the pressure get released naturally. Pour it into a serving dish.
Last Modified On Monday, 30 August 2021 05:30