Maharashtrian Style Suranachi Bhaji (Yam)

This is Recipe for preparing at home typical Maharashtrian Style Suranachi Bhaji (Yam). Suran is popularly known as Oal or Jimikand and elephant foot Yam in English, even though it does not resemble a vegetable, it is classified as one. The Suran has also been used in traditional Indian medicine and Ayurveda and finds a place in many health and healing remedies.

There are numerous vegetable and other food dishes prepared using the Yam, some of which have been published on this site. In this article, I have given a simple and easy to prepare traditional and authentic Maharashtrian recipe to prepare a main course Suran dish, which can be served with Chapattis or rice. The Bhaji is rich in vitamins, proteins, and good for health and children should be encouraged to eat this Suran Sabzi.

The Marathi language version of the Suranachi Bhaji recipe is published in this – Article

Maharashtrian Style Suranachi Bhaji (Yam) Preparation Time: 45 Minutes
Serves: 4 Persons

½ Kg White Suran (yam)
3-4 Kokum [Amsul]
Salt as per taste

For the Tadka
1 Tablespoon Oil
1 Teaspoon Mustard Seeds
4-5 Red Dried Chilies
1 Teaspoon Urad Dal (black gram)

For the Grind
½ Cup Coconut (grated)
1 Teaspoon Cumin Seeds
Coriander for garnishing

Wash, clean and cut the Suran into long slices thin slices.
Grind the Coconut and Cumin seeds roughly.
In boiling Water, add the Kokum, Salt, Suran Pieces and cook for 5-7 minutes on a slow flame.
Heat the Oil in a Kadhai and add the dried Red Chili, Urad Dal, Salt, boiled Yam Pieces and fry for 3-4 minutes on a slow flame.
Then add the grounded Coconut, mix it well and fry for a minute.
Serve hot with Chapatti.

Note- The whitish colored Suran should be used as the dark reddish variety of Suran is somewhat itchy.

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About Sujata Nerurkar (1709 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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