-300 grams Jimikand
-half teaspoon salt
-1/4 teaspoon turmeric powder
-Juice of half lemon
-4 tablespoons mustard oil for frying
-2 tomatoes
-half inch piece of ginger
-2 green chillies
-half teaspoon cumin
-a pinch of asafoetida
-1 teaspoon turmeric powder
-1 teaspoon coriander powder
-1 piece cinnamon
-Half cardamom seeds
-1 tablespoon fenugreek seeds
-1 quarter cup curd
-Green coriander to garnish
To make Suran vegetable, first remove its peel. After this, before cutting the Suran, apply some oil on your hands. After this, cut Suran into square pieces. Now to boil Suran, add a glass of water, half teaspoon salt and 1/4 teaspoon turmeric along with juice of half lemon in the cooker and whistle for a minute. After this, turn off the gas and let the pressure of the cooker release. After this, separate the boiled suran water. Now to fry Suran, heat 4 tablespoons mustard oil in a pan. As soon as the oil is hot, add the boiled suran pieces to the pan and fry them until they turn light brown. When all the suran pieces are fried in this manner, take them out in a plate. Now start preparing gravy in the same pan. To make gravy, prepare a paste by adding 2 tomatoes, half inch piece of ginger and 2 green chillies in the mixer.
Now add half teaspoon cumin, a pinch of asafoetida, 1 teaspoon turmeric powder, 1 teaspoon coriander powder in the pan and temper it. Lightly fry the spices in the pan and after 2 minutes add prepared tomato ginger paste and red chilli powder. After stirring this mixture for 3-4 minutes, add 1 piece of cinnamon, cardamom seeds, 1 tablespoon of crushed Kasuri fenugreek and fry until the masala starts releasing oil. Once the masala is cooked well, add 1/4 cup curd to it and fry while stirring for 1-2 minutes. Now add 1 cup of water and stir, then add the fried Jimikand pieces to the gravy. Add some green coriander on top, cover the vegetable and cook on low flame for 5 minutes. Your tasty Suran curry is ready. You can serve it with roti or puri on Diwali.
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