Suran ki sabji recipe | Dahi suran ki sabji recipe for fasting

  • on 10 September 2020
  • 52 Views

This healthy yet flavorful suran sabji is super easy to make. There are no spice powders used in this sabzi, still, it tastes heavenly delicious. 

Close up of suran saji in a bowl with red polka dot napkin underneath

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❤️About This Recipe

Suran is called Elephant foot yam in English. It is also known as ‘Jimikand’.

All the ingredients used in this sabji are suitable for Hindu fast (vrat), so it is safe to consume during upvas (if your family eats suran during vrat).

At home, we call this sabji ‘Suran nu Shaak’ in the Gujarati language.

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. So basically, this dish is dahi suran ki sabji.

This is no onion no garlic recipe.

🧾Ingredients

Here is the pic of the ingredients used in making the suran sabji recipe. You’ll need only 9 ingredients and 30 minutes to make this delicious dish.

Image of ingredients used in suran sabji includes frozen suran, ghee, peanuts, salt, pepper, cumin seeds, yogurt, green chili, cilantro

Suran: It is very rare that I find fresh suran in Indian grocery stores here in the USA. But you’ll always find the frozen sugar all year round. As you can see in the pic, I have used a frozen packet.

Ghee: It adds richness and nice flavor to the sabji. You can use oil.

Peanuts: I have used whole peanuts. But by mistake I have shown crushed peanuts in the pic above, please forgive me.

Green chili and Black pepper: Adjust the amount of these two as per your liking hot and spice level.

Rock salt (Sendha namak): I have made this during vrat, so I have used rock salt. But you can use regular table salt if making on the non-fasting day.

👩‍🍳Step By Step Photo Instructions 

1) Take the required amount from the frozen suran cubes packet. No need to defrost. 

2) Take them 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.

Collage of 2 steps showing frozen suran packet and suran cubes in the cooker with water.

3) Heat the ghee in a pan on medium heat. Once hot add cumin seeds and let them sizzle.

4) Then add peanuts and slit green chili. Fry for a minute or until peanuts are roasted and have a slight color change.

5) Now add boiled suran cubes, salt and pepper.

6) Mix well and saute for 1-2 minutes.

Collage of 4 steps showing cumin seeds in the ghee, adding peanut and green chili, adding boiled suran, salt, pepper and mixed.

7) Now lower the heat and add yogurt.

8) Mix immediately to avoid curdling. Simmer for about 3-4 minutes or until gravy thickens and coats the suran cubes.

9) Add cilantro and mix.

10) 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 (as you can see in the main pic).

Collage of 4 steps showing adding yogurt, mixing, adding cilantro and ready sabji

💭Expert Tips

If using fresh suran then while peeling and cutting process it may give the itchy feeling to your hands. So to avoid that please grease your palm lightly with oil and continue.

Always lower the heat first and then add yogurt. If yogurt is added to the hot pan then it may curdle and separate.

If making on the non-fasting day and want to add spice powders, then you can ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon coriander powder and ¼ teaspoon garam masala. This gives a nice flavor to the suran sabji.

🍽 Serving Ideas

suran sabji in a black bowl with red polka dot napkin in the back

Check Out Other Suran Recipes
Suran khichdi
Suran chips

PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

📋 Recipe Card

Step by Step Photos AboveWant to make it perfect first time? Don’t forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

Suran Sabji

Tried this recipe? Leave a comment and/or give ★ ratings

This healthy yet flavorful suran sabji is super easy to make. There are no spice powders used in this sabzi, still it tastes heavenly delicious.

Course: Main Course

Cuisine: Indian

Calories: 263kcal

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

US measuring cups are used (1 cup = 240 ml) See details

Instructions 

  • 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.

Notes

  • If using fresh suran then while peeling and cutting process it may give the itchy feeling to your hands. So to avoid that please grease your palm lightly with oil and continue.
  • Always lower the heat first and then add yogurt. If yogurt is added to the hot pan then it may curdle and separate.
  • If making on non-fasting day and want to add spice powders, then you can ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon coriander powder and ¼ teaspoon garam masala. This gives a nice flavor to the suran sabji.
  • 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.

Nutrition

Calories: 263kcal | Carbohydrates: 37.2g | Protein: 6.6g | Fat: 9.7g | Saturated Fat: 4.9g | Cholesterol: 20mg | Sodium: 546mg | Potassium: 1115mg | Fiber: 5.2g | Sugar: 5.2g

*Nutrition information is a rough estimate for 1 serving




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