Suran, Jimikand or elephant foot yam is a tuber or corm of Amorphophallus campanulatus plant. It is cultivated across India as a cash crop and used commonly as a vegetable. Suran has a hard and stony look with a bulbiferous dark brown hue. This vegetable might not look as appealing as asparagus or broccoli, but it packs a punch of health benefits. Don’t let costly and fancy vegetables take the limelight away from this desi healthful veggie and know just why you should adopt this in your diet!
5 reasons why you must eat it
Aids Digestion– Jimikand is an astringent with a pungent taste and hot digestive effect. Due to its thermal effect, it decreases mucus and wind while increasing bile and thus aiding digestion. Its consumption promotes a feeling of lightness and has the properties for improving metabolism.
Good for Skin– Suran or Jimikand contains ‘Isoflavones’, which can fight numerous skin problems such as pigmentation, sagging and roughness of skin while making it tighter. Long term consumption can help make your skin smooth and soft.
Promotes Weight Loss– Jimikand or elephant foot yam is full of good gut bacteria and can help rebuild the digestion process. Hence, people experiencing weight problems due to bloating, gastric issues and irritable bowel syndrome (IBS) can benefit from eating this veggie.
Protects From Diseases– The vitamins, minerals and phytonutrients can help improve many existing health issues. For example, people suffering from obesity, heart diseases, diabetes and cancer must include this wonder veggie in their diet to heal from their ailments.
Boosts Hormones– Jimikand is a great veggie for both girls and boys while they are still growing as it can promote and regulate hormones effectively. This allows them to grow stronger, taller and leaner.
NOW LETS START WITH OUR RECIPE
Make this subzi in just few minutes, an easier option for working crowd….
- 250 grams or 2 cups Suran (Elephant foot yam or Jimikand)
- 1 tablespoon Ghee
- ½ teaspoon Cumin seeds
- 1- 2 Green chili slit
- 1-2 tablespoons Peanuts
- salt to taste
- ¼ to ½ teaspoon Black pepper powder
- cumin powder as per taste
- A pinch of turmeric
- ½ cup curd whisked
- 2 tablespoons coriander leaves chopped finely
METHOD OF COOKING SURAN KI SUBZI –
- Take suran pieces into a pressure cooker, add enough water that cubes are submerged into the water. Cover with the lid and put the weight on. Cook for 1 whistle only on medium heat. Let the pressure go down by itself and open the lid. Drain the water.
- Heat the ghee in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
- Then add peanuts and slit green chili. Fry for a minute or until peanuts are roasted and have a slight color change.
- Now add boiled suran cubes, salt and pepper. Mix well and saute for 1-2 minutes.
- Now lower the heat and add yogurt. Mix immediately to avoid curdling. Simmer for about 3-4 minutes or until gravy thickens and coats the suran cubes.
- Add cilantro and mix.
- By the time you are done cooking, all the gravy is absorbed by the suran and you’ll get semi-dry sabji. As it cools down, you’ll have no gravy left.
- Always lower the heat first and then add yogurt. If yogurt is added to the hot pan then it may curdle and separate.
- Suran is the root vegetable that gives an itchy feeling in your throat if it is not cooked properly. to avoid the itchiness, it needs any sour ingredient (anything khatta) in the dish. This can be yogurt or lemon juice or tamarind. In this sabji, we are adding yogurt.
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