Namaste!
Today we will make Jimmikand ki sabji.
It is also known as Suran.
It is really very taste dish.
Let's start making this sabji.
For making this sabji, we have taken
300 grams Jimmikand.
Before cutting this,
apply oil in your hands.
As you may experience itchiness
in your hands while cutting it
Take little quantity of oil
and rub it in your hands.
First, peel the hard rind of Jimmikand.
We have washed it beforehand.
Now cut it into pieces
After cutting, we have to boil them
Take a cooker to boil jimmikand.
Add 1/2 cup water,
1/2 tsp of salt
1/4 tsp of turmeric powder,
mix it well.
We will add lemon juice too.
Take half lemon,
lemon juice will reduce
the itchiness completely.
Salt will enhance the taste and
turmeric will give nice yellow tint.
mix well.
pressure cook it for 1 whitsle.
Close the flame after 1 whistle.
Wait for the cooker's pressure to release.
pressure has realeased.
Jimmikand is properly boiled
we don't have to make them too soft.
We have to soften them slightly.
Take them out in a sieve,
and separate the water.
Now we will
fry them.
Take a pan to fry them
Add 4 tsp of mustard oil.
You can use any oil for making sabji.
But sarso oil makes the sabji tasty.
Add the jimmikand, when the oil is hot
and let it saute.
They have sautéed from below
now turn them.
sauté them fully from every side
until they turn golden brown
and the flame should be high.
We have sautéed it from everywhere.
close the flame and take them out in a bowl
The pan has too much oil,
take out the excess oil.
You can use oil as per your preference.
Let's prepare the gravy.
Lower the flame as the pan is already hot
add 1/2 tsp of cumin seeds
1 pinch hing powder,
1/2 tsp of turmeric powder,
1 tsp of coriander powder
Take 2 tomatoes (200 gram),
1/2 inch ginger baton,
1 chilli,
and make a paste.
We have prepared the paste.
Add the paste in the pan
3/4 tsp of red chilli powder,
or add it as per your taste,
though deggi mirch is not too spicy.
and I have used only 1 green chilli.
To avoid too much spiciness.
We will take Khade Masala
1 inch
cinnamon stick (daal-cheenee)
1/2 kali elaichi
(take out the seeds)
2 cloves
4 black pepper
roast them with masala.
1 tsp of Kasuri Methi
(add crushed methi)
discard the thick remainings
Fry the masala until the oil starts to separate.
If you like garlic and oinion
take a finely chopped onion,
and cut 5-6 garlic.
Fry them first then add jeera and other spices
Then add tomato paste.
Fry the masala until the oil starts to separate,
make a paste of them together with tomatoes
The oil started to separate.
the masala is finely roasted
Now take 1/4 cup curd
add this to the masala.
Stir the Masala for 1-2 min.
The curd will give nice sour taste
and the gravy will be prefect.
Sabut Masala will also add flavour to the gravy.
If you don't have Sabut Masala,
then you can add 1/2 of G aram Masala.
If you want to make this gravy
more tasty and rich
You can add 1/4 cup cream to the gravy.
Masala has start to separate the oil,
and is properly roasted.
Now add water.
As per your preference
you can make gravy thick or thin.
I have added 1 cup of water.
Added 3/4 tsp of salt
We added salt while boiling jimmikhand
so they already contain salt
Add the pieces to the gravy.
Add 1 to 2 tsp of green coriander
Now cover with a lid,
and let it cook for 4-5 mins on low flame.
So that Jimmikand
can mix up with other spices.
We have cooked it for 5 mins on low flame.
You can see the prefect texture,
colour of the sabji and
even the aroma is prefect.
Jimmikand Ki Sabji is ready.
Now let's serve it.
Remove the piece of cinamon from the sabji.
Other spices like clove and elaichi
will add flavour.
Close the flame.
At the end
add 1/2 tsp of lemon juice,
this will enhance the taste of the sabji
if you don't like sour taste
then you can skip this step.
Now, let's serve it.
Jimmikand ki Sabji is ready to eat.
Garnish it with green coriander.
The sabji looks very tasty.
Have it with chapati, paratha,
nan, puri,rice or with anything.
Very taste.
The sabji is very easy to prepare
But do apply oil in hands before cutting it
so that you won't have any trouble
Prepare them,
have them
and share your experience with me.
Also suggest me more dishes to make.
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