Suran Masala also known as Bhuna Jimikand is a thick gravy preparation of one of favorite tuber Vegetables-Yam , a veggie that finds prominence in my kitchen during those months when abstinence from Non-veg food is observed at my home (due to religious compulsions).
Suran Masala is a delicious preparation that is bound to impress your guests if you serve it to them. In fact, I have packed this delish preparation in my lunch box that I carry to office and I ended up fetching accolades from my colleagues.
Suran (aka Elephant’s foot yam in Queen’s language) originated in India and thereafter traveled eastwards and westwards as far as America. In its prime form and best of its health this tuber crop would weigh as much as 10 kg. This crop is widely cultivated in Hindi belt of Bihar and Uttar Pradesh and eastern state of Orissa, Maharashtra and Gujarat in west. It is also known as Jimikand in Hindi belt of India. These crops are available in both the varieties, wild as well as cultivated. The crops that grow in wild are unpleasantly bitter and pungent and have high content of needle like calcium oxalate that may cause severe irritation in throat. However, after research and development high yielding and non-acrid varieties have been released by many organizations which make this crop suitable for consumption. This has made this crop one of the fast growing cash crops in India.
I also remember this vegetable because of its mention in an iconic scene in one of the classic Hindi movie directed by Hrishikesh Mukherjee “Bawarchi” in 1972. In this scene the lead actor Rajesh Khanna who plays the role of a cook, has cooked a gravy preparation using yam. He surely is a one good cook and makes an absolute treat using yam. So when the male members of the family are eating rice with this gravy, they find it irresistible. However accidentally they do not seem to realize what this gravy is made of and consider it to be mutton gravy. They keep asking their wife’s for more portions of mutton gravy, and cook (Rajesh Khanna) smiles realizing their mistake. Then one of ladies finds it too hard to bear this insult and utters out with dismay that the gravy is not mutton gravy but yam gravy. The folks who are dining look at them in disbelief and then look at the cook. Here comes the funniest line in the movie, “Banane wala suran ko mutton aur mutton ko suran bana sakta hai” (A good cook can make yam taste like mutton and an average cook can make mutton taste like yam). The actor utters this as a taunt to his wife and audience breaks into laughter. This iconic scene is etched into my memory forever and has elevated the status of yam in my eyes.
Make this awesome preparation for your family on your weekend lunch and watch them polish off their plates in minutes. Remember to share your feedback with us in comment section below.
Find many more awesome Suran preparations
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Serves: 3-4
- 450 gms Yam-Peeled and cut into medium sized cubes (soak in salted water)
- 1 Large=100 gms Potato-cut into medium sized cubes
- 1 Large=125 gms Onions-sliced into lengths
- ¼th Cup fresh Coriander Leaves-finely chopped
- ¼th Cup=60 gms Curd-whisked
- Cooking Oil
- ½-tsp Mustard Seeds
- 1-tsp Cumin Seeds
- ¼th-tsp Asafoetida Powder
- ¼th-tsp Fenugreek Seeds
- 2-tbsp Ginger-Garlic Paste
- ½-tsp Turmeric Powder
- 2-tsp Kashmiri red Chili Powder
- 1-tsp dry Coriander Powder
- 1-tsp Garam Masala Powder
- Salt
- Heat 3-4 tbsp Cooking Oil in a Pan. Fry Potato and Yam cubes on high heat. We have fried Yam and Potatoes for 5-6 mins on high heat. The surface of yam becomes light brown and crisp. Potatoes are almost cooked and yam are half cooked.
- Remove from pan.
- In the same pan, now we will start making Suran Masala. Add 1 more
- tbsp Cooking Oil. Add Mustard Seeds, Cumin Seeds, Asafoetida Powder, Fenugreek Seeds and sliced Onions. Fry until Onions become light brown in color. Fry on medium heat for 5-6 mins.
- Add Ginger-Garlic paste. Fry on medium heat for 2-3 mins to get rid of its raw smell.
- Now we will add dry spice powder. Add Turmeric Powder, Red Chili Powder, dry Coriander Powder and
- Garam Masala Powder. Cook all the ingredients. Add some water when masala becomes dry.
- We have cooked masala until Oil begins to ooze out. Reduce heat and now add whisked Curd. Remember to reduce the heat before adding curd. Whisk well. Cook for couple of mins on low heat.
- We have cooked on low heat for 3 mins. We can see Oil floating on top. Mix well. Add fried Yam and Potato cubes. Add Salt to taste, some Coriander leaves and mix well.
- Cook on medium heat for couple of mins. After 2 mins of cooking, add ¼th cup water and mix well. Cover and cook on low heat.
- We have covered and cooked Suran Masala for 10 mins. Uncover now. Yam and Potatoes are cooked well.
- Switch off the heat and serve hot
- Suran Masala is relished with Phulkas and Parathas. Pack it for your office lunch and your colleagues will be impressed.
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