Todays Recipe: As soon as the October season arrives, one vegetable is seen in abundance in the market, and that is Jimikand, which is also called Suran at many places. If you are bored of eating the same type of vegetables every day, then you must make this vegetable. Apart from being delicious, this vegetable is also very healthy. Jimikand is rich in nutrients, and along with this, protein, potassium, fiber, vitamins, omega 3 fatty acids are also found in it. Today we will tell you how to make this vegetable. (Today's Recipe)
Material
- Jimikand – 500 grams
- Tomato-2 to 3
- Curd – half cup
- Lemon – 1
- Ginger – 1 small piece
- Green chilli – 3-4
- Green Coriander – 3 tbsp
- Turmeric powder – 1 tablespoon
- Coriander powder – 1 tablespoon
- Red chilli – 1 tablespoon
- Garam masala – 1 tablespoon
- Asafoetida – half teaspoon
- Mustard – ¼ teaspoon
- Cumin – ½ teaspoon
- Salt – as per taste
- Oil – as required
Method
- 1- To make the vegetable, first peel the thick peel of Jimikand thoroughly. After this, cut it into small pieces and wash it properly so that the soil present in it is completely washed away.
- 2- Now take a cooker, put the chopped Jimikand pieces in it, add salt, turmeric and water in it and keep it to boil.
- 4- After 2 whistles, take it off the gas. Then leave it to cool. Till the time the pieces of Jimikand cool down, make a paste of tomato, green chilli and ginger and beat the curd in it well.
- 5- After this, place a pan on medium flame and add oil in it. When the oil is hot, keep the Jimikand pieces for frying. When the color of these pieces turns brown, take them out. After removing all the fried pieces, leave as much oil as required in the same pan.
- 6-After this add coriander powder and turmeric powder and fry it. Now add tomato paste and red chili powder to it.
- 7- Fry it till the oil leaves the masala. After this, add curd to it and keep stirring till it starts boiling. When the masala is cooked, add the pieces of Jimikand.
- 8-Now add water and salt to it, cover and cook. After cooking, garnish it with green coriander. After this it can be served with roti, paratha or rice.
