Suran Ki Sabzi / Yam Stir Fry (Dry Recipe)

 

           Suran Ki Sabzi / Yam Stir Fry is a simple and a quick dry dish to be had with jeera rice or chapatti / paratha. It also goes well as a side dish with dal-chawal. Yam is a very nutritious tuber and in spite of having a lot of fibre content, it also contains a lot vitamins and potassium. This is a dry recipe and if prepared in this manner, can turn out simply yummy and chatpata. 

          In this recipe, I just added onion, ginger, garlic, green chilies and few dry spices. It was then finished off with lime juice and coriander leaves. This yam stir fry is both spicy and tangy. So check out a step by step pictorial recipe to prepare my version of this amazing dish.

• 500 gms. Yam / Suran, cut into small cubes
• 1 onion, sliced
• 2-3 garlic, sliced
• 1 inch ginger, chopped
• 2-3 green chilies, chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida 
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1/2 tbp. coriander powder
• 1/2 tsp. cumin powder
• 1 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tbsp. lime juice
• 1 tbsp. coriander leaves, chopped 

           Steam the suran for 4-5 minutes or till it is fork tender. Keep aside.

          Heat oil in a pan and temper with cumin seeds and asafoetida.

          Add the onion, ginger, garlic and green chilies and sauté till light brown. 

          Add the steamed suran and salt to taste. Give it a nice mix. 

          Now add all the remaining dry spices. Sauté on a low flame for 2-3 minutes.

          When done, add lime juice and mix well. Garnish with coriander leaves.       

          Serve as a side dish with either jeera rice or chapatti / paratha.

      Steam the suran for 4-5 minutes or till it is fork tender. Keep aside.

        Heat oil in a pan & temper with cumin seeds & asafoetida.

 Add the onion, ginger, garlic & green chilies & sauté till light brown. 

           Add the steamed suran & salt to taste. Give it a nice mix. 

Now add all the remaining dry spices. Sauté on a low flame for 2-3 minutes.

                 When done, add lime juice and mix well.

                   Garnish with coriander leaves.

             Serve as a side dish with either jeera rice or chapatti / paratha.

Yam Pitika (Mashed Suran - Assamese style)

 

         Aloo Pitika or mashed potato is a typical Assamese signature dish which is very popular. It is part of an Assamese thali. However, potato can be substituted with any boiled / grilled veggies, eggs or grilled fish. So let me share a Pitika made of Elephant Yam. When time is a constraint, this quick and simple dish is the best comfort food. It has minimum of ingredients, easily available in the kitchen. So check out the step by step pictorial recipe to prepare this amazing North Eastern dish.

          This dish may be a far cry from any restaurant style recipe, but there is no compromise in the taste and flavour. In this recipe boiled and mashed yam is mixed with some chopped onion, green chilies, coriander leaves, salt and a drizzle of mustard oil. 

           This simple dish is almost similar to Bong style aloo bhate and Bihari style aloo chokha. You can serve it with panta bhaat / poite bhaat / pakhala bhaat (fermented rice) or steamed rice along with other dishes. You may also enjoy it as a side dish with dal-chawal (lentil-rice) or with chapatti. 

• 500 gms. Elephant Foot Yam, boiled & mashed
• 1 onion, chopped 
• 2 green chilies, chopped
• 3 tbsp. coriander leaves, chopped
• 1/2 tsp. salt or to taste
• 1 tbsp. mustard oil
• pinch of red chili flakes (opt)

           In a bowl, combine all the above mentioned ingredients. 

           Form into balls if desired and serve with panta bhaat (fermented rice), steamed rice or as a side dish with rice and dal.

                                  Boiled Yam.

                                  Mashed Yam.

                                  Mix all the ingredients. 

 

                     Form into balls if desired & serve with panta bhaat (fermented rice), steamed

                     rice or as a side dish with rice and dal.

Yam Stir Fry (South Indian Style)

         An easy stir fry dish of Yam cooked with a tempering of mustard seeds, curry leaves, asafoetida, urad dal (split black gram) and green chili and finishing off with a sprinkle of sambar powder for an authentic South Indian flavor. Not to forget a dash of lime for a tangy taste.

          The chili powder can be adjusted according to individual taste. Best had as a side dish with either rice-dal / curd-rice combo or with chapattis. I like to have simply mixed with plain steamed rice along with papad.

• 300 gms. yam, cut into small cubes & boiled
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. urad dal (split black gram)
• 1 green chili, chopped
• pinch of asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 - 1 tsp. red chili powder
• 1 tsp. sambar powder
• lime juice to taste
• coriander leaves to garnish

         Heat oil in a non-stick pan and temper with the mustard seeds. After it stops crackling, add the urad dal, asafoetida, green chili and curry leaves.

         Sauté for a few seconds till the dal changes color. Add the boiled yam cubes, salt, turmeric powder, red chili powder and sambar powder.

         Sauté on a low flame for 1-2 minutes. Switch off the flame and add the lime juice. Mix well and serve, garnished with coriander leaves.

Ol Makha (Suran Bharta / Yam Bharta - Bengali Style)

          'OL' means Elephant Foot Yam / Suran and 'Makha' means boiled / mashed / bharta. So this is my version of a Yam Bharta a la Bengali style. This is another great way of serving this humble veggie which is full of essential nutrients. It is a simple homemade, easy and a yummy dish. The tempering is done in mustard oil for an authentic Bong flavor. 

           It is a great comfort food for those days when time is a constraint. You can try this recipe with potato too. It can also be had, rolled up in a roti as a wrap or spread on a toast for a quick meal. So check out step by step pictorial recipe to prepare it.

• 500 gms. yam, peeled & cubed
• 2 tbsp. mustard oil
• 1 tsp. kalonji (nigella seeds)
• 2 dry red chilies, broken into half
• 1 tsp. garlic, chopped
• 1 onion chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. coriander leaves, chopped

          Boil the yam till soft or pressure cook for 2-3 whistles. When cool, mash them and keep aside.

          Heat oil in a pan and temper with dry red chilies, nigella seeds and garlic. Sauté till the garlic changes color.

          Then add the onion, salt and turmeric powder.  Sauté till light brown. 
    
          Add this tempering and the coriander leaves to the mashed yam and mix well. 

          Serve with hot steamed rice or with chapattis / parathas.

Boil the yam till soft or pressure cook for 2-3 whistles. When cool, mash them & keep aside.

                           Heat oil in a pan and temper with dry red chilies, 

                        nigella seeds & garlic. Sauté till the garlic changes color.

  Then add the onion, salt & turmeric powder.  Sauté till light brown. 
                                      

 Add this tempering and the coriander leaves to the mashed yam & mix well. 

               Serve with hot steamed rice or with chapattis / parathas.

Curried Yam Soup

          This is a very delicious soup prepared with yam in a curried form. It is a refreshing soup where I added few kaffir lime leaves for a lingering aroma. You can have this soup as a light meal anytime of the day along with some bread sticks. So enjoy this aromatic and healthy soup with a dash of lime. So check out the step by step pictorial recipe to prepare it.

• 1 cup yam, chopped
• 2 tbsp. olive oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tomato, chopped
• 10-12 kaffir lime leaves (opt)
• 3 cups water.
• juice of 1/2 lime

          Heat oil in a pan and sauté the onions till light brown. 

          Now add the ginger-garlic paste and all the dry spices (except salt) mixed with 2 tbsp. water. Sauté till the oil separates. 

          Add the tomatoes and continue to sauté till completely mashed up. 

          Add salt, chopped yam and lime leaves. Sauté till well combined.

          Add 3 cups water and pressure cook for 3 whistles. When cool, discard the lime leaves and blend it. 

          Just before serving, heat through and add lime juice. Garnish with coriander leaves and serve hot with bread sticks for a wholesome meal.

                                Heat oil & sauté onions till light brown.

                   Add ginger-garlic paste & all dry spices (except salt) mixed with some water. 
                    Sauté till oil separates.

                                Add chopped tomatoes and sauté well ........

                                till completely mashed up.

                                Add the chopped yam,

                     kaffir lime leaves & salt. Add 3 cups water & pressure cook for 3 whistles.
                     When cool, discard the lime leaves and blend it. 

                               Garnish with coriander leaves & serve hot with bread sticks.

Suran Paneer Stir Fry (Yam & Cottage Cheese Stir Fry)

          A rare combination of Suran (yam) cooked with paneer. A very easy to make delicious recipe of yam stir fried with a tempering of mustard seeds, cumin seeds, curry leaves and asafoetida and finishing off with grated paneer. 

         It is a dry preparation   and goes very well as a side dish with either sambar-rice or curd-rice. It can also be had with chapattis.

• 250 gms. suran (yam)
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp.  asafoetida (hing)
• 1 sprig curry leaves
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 2 onions, chopped
• 1" ginger, chopped
• 3-4 garlic cloves, chopped
• 2-3 green chilies, chopped
• 1 tomato, chopped
• 1 tsp. tomato paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1/2 cup paneer, grated
• 1 tbsp. coriander leaves, chopped

          Boil the Yam for 1 whistle. Cool and chop them into small cubes. Keep aside.

          Heat oil in a pan and temper with the mustard and cumin seeds. 

          After they stop spluttering add the curry leaves, asafoetida, urad dal and chana dal. Sauté till light brown.

          Add the chopped onions, ginger, garlic and green chilies. Fry till light brown. 

          Now add the chopped tomatoes and the tomato paste. Sauté till well blended.

          Add the boiled yam, salt to taste, turmeric powder, coriander-cumin powder, coriander leaves and the grated paneer. Stir fry for 2-3 minutes. 

          Serve hot with chapattis or as a side dish with rice.

Suran Paratha (Elephant Yam Flat Bread)

          
          
           This humble tuber is not much appreciated by many, but parathas made of suran (yam) stuffing tastes simply yummy. A great way to feed those who has no liking for it. It is very nutritious as it contains vitamins and provides fibre. It tastes just like aloo paratha and can be packed for any lunch box meal for old and young alike. Enjoy it with some yoghurt, pickle or butter. So check out the step by step pictorial recipe to prepare it.

• 250 gms. Suran / Yam, boiled & grated
• 1 tbsp. oil
• 1/4 tsp. asafoetida (hing)
• 1/2 tsp. cumin seeds
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• 1/2 tsp. turmeric powder
• salt to taste
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. amchur powder (dry mango powder)
• 1 tsp. kasuri methi (dry fenugreek leaves), crushed
• 1 tsp. coriander leaves, chopped 
• 1 tsp. fried onion (opt)
• 2 cups atta (whole wheat flour) + pinch of salt
• oil to shallow fry

          Knead a stiff dough with atta, salt to taste and required quantity of water. Keep aside. 

          Heat 1 tbsp. oil and temper with cumin seeds and asafoetida. Sauté for a few seconds. Now add the ginger and green chilies, followed by all the dry spices. Sauté for a few seconds. 

          Add the boiled & grated suran (yam) and mix everything well. When done, switch off the flame. Add the coriander leaves and fried onion. Give it a stir and keep aside to cool.

          Divide the dough and the filling into equal portions. Roll out each portion into a small circle. Put a portion of the stuffing and close all the edges. 

          Roll out again into a circle just like a chapatti. Make similar parathas with the rest of the dough and the filling.

          Heat a tawa / griddle and place a paratha on it. Roast for a minute before flipping it over. Apply some oil on the surface of the paratha and do the same on the other side too.

           Fry till light golden on both sides. Fry rest of the parathas in the similar manner. Serve hot with yoghurt or / and pickle.

                     Heat 1 tbsp. oil & temper with cumin seeds & asafoetida. Saute for a few 
                     seconds. 

                       Add the ginger and green chilies, 

                      followed by all the dry spices. Sauté for a few seconds. 

                       Add boiled & grated suran (yam) & mix everything well. 

                      When done, switch off the flame. Add coriander leaves & fried onion. 
                      Give it a stir & keep aside to cool.

                     Divide dough & filling into equal portions. Roll out each portion into
                     a small circle. Put a portion of the stuffing.

                        Close all the edges. 

                     Roll out again into a circle just like a chapatti. Make similar parathas with 
                     the rest of the dough and the filling.

                     Heat a tawa & fry the parathas, by drizzling some oil. Fry till light
                     golden on both sides.

       

                               Serve hot with yoghurt or / and pickle.