It was a rare coincidence that I made two suraN or elephant foot yam subzies in one month. I sometimes see this Indian vegetable at our local Indian stores but it almost always looks rotten. So I decided to try the frozen suraN. It was really good.
Always follow the instructions while using the frozen Indian vegetables. You should not thaw these vegetables and rinse it before using.
SurNachi Taakatli Bhaaji
Elephant Foot Yam with Yogurt
1 packet frozen Suran Pieces (12 oz)
salt to taste
sugar to taste
1 cup yogurt
1/2 cup roasted, unsalted peanut powder/daaNyache kooT
1/2 tbsp ghee/toop
1/2 tsp cumin seeds
2-3 green chilies, minced or slit
1/2 tbsp grated ginger
1 tbsp chopped cilantro (optional)
1 tbsp freshly scraped coconut (optional)
1. Heat ghee in a nonstick kadhai/wok
2. Add cumin seeds, ginger and chilies.
3. As they sizzle, switch the gas to low. Add rinsed suraN pieces. Saute till they are coated with cumin and chilies.
4. Add 1 tbsp water. Cook till it is semi-soft.
5. Add yogurt. Keep cooking till it is soft.
6. Now add peanut powder, salt and sugar.
7. Let it simmer till it coats the suraN pieces.
8. Garnish with cilantro and coconut - if using.
1. You can follow the same recipe with fresh suraN. Just remember to peel and cut the pieces and let them cook before adding yogurt.
2. SuraN always needs a substantial amount of souring agent like yogurt or tamarind. Otherwise, it may bother the throat.
3. For a spicier version, grind ginger and green chilies before adding to the tempering