Sunday, September 25, 2016

FARALI SURAN(YAM) NU SHAAK

      

       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.

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