Ingrediants:
Suran 2 cups peeled and cubed
Ghee – 2 tablespoon
Cumin seeds – ½ teaspoon
Green chili – 1, slit
Peanuts – 1-2 tablespoons
Rock salt (sendha namak) – to taste
Black pepper powder – ¼ to ½ teaspoon or to taste
Yogurt – ½ cup,
whisked
Cilantro or coriander leaves – 2 tablespoons, chopped finely
Methods:
1.
Peel the suran and cut into cubes. If not using right away
then soak in the water. I have cut into ½ to ¾ inch cubes. While cutting and
peeling the yam, many times it gives the irritation or itchy feeling to your
hands, so grease your hands with oil and then continue.
2.
Then take them into the pressure cooker, add enough water so
they are submerged in the water. Cover with the lid, put the weight on and turn
the heat on medium. Let it cook for 1 whistle only. I have cut into small cubes
so one whistle was enough. So adjust the time accordingly. Drain the water and
keep the boiled saran aside.
3.
Heat the ghee in a pan on medium heat. Once hot add cumin seeds
and let them sizzle.
4.
Then add slit green chili. Salute for 30 seconds.
5.
Add peanuts and with stirring constantly fry for a minute.
6.
Then add boiled suran
cubes and stir.
7.
Add salt and pepper.
8.
Mix well and saute for
2-3 minutes.
9.
Now lower the heat and then add whisked yogurt. By lowering the
gas heat, yogurt will not curdle.
10. Mix well.
11. Cook for 2-3 minutes. The gravy will becomes
thick and will coat the suran pieces. I like it semi dry kind sabji, but if you
like thin gravy, you can add little water.
12. Lastly add chopped coriander leaves and turn
off the stove.
13. Stir well and sabji is
ready to serve.
