Spicy Suran / Ol Curry in Bihari Style

Name: Spicy Suran / Ol Curry in Bihari Style
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 300 gms Suran / Elephant Yam/Ol cut into cubes; 1 potato cut into cubes; 1 medium onion chopped finely; 1 tsp ginger paste; 1 tsp garlic paste; 1 tsp Kashmiri Red Chilli Powder; 1/2 tsp cumin powder; 1 tsp coriander powder; 1/2 tsp fennel seed powder; 1/2 tsp turmeric; 1 tsp Meat Masala; As Per Taste salt and sugar; 3 green cardamoms; 1 cinnamon; 4 cloves; 5-6 black peppers; 1/2 tsp cumin seeds; 1/4th tsp hing/asafoetida; 1/2 tsp garam masala powder; 1 tbsp kasoori methi / dry fenugreek leaves; 1 tbsp coriander chopped; 4-5 tbsp Mustard oil

Kumkum Chatterjee @cook_12055532

#BCC
Suran / Elephant Yam / Ol is a nutritious vegetable with immense health benefits.This vegetable originated in India and it is widely cultivated in Bihar, UP ,Orissa,Maharashtra,Gujarat, West Bengal etc. Presenting one of the traditional food from Bihar made with Ol also known as Suran and Jimikand.Enjoy Spicy Suran Curry or Ol ki Sabzi cooked in mutton style which pairs very well with hot phulkas,poori,paratha or steamed rice in lunch or dinner.

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

4 servings

300 gmsSuran / Elephant Yam/Ol cut into cubes
1potato cut into cubes
1medium onion chopped finely
1 tspginger paste
1 tspgarlic paste
1 tspKashmiri Red Chilli Powder
1/2 tspcumin powder
1 tspcoriander powder
1/2 tspfennel seed powder
1/2 tspturmeric
1 tspMeat Masala
As Per Tastesalt and sugar
3green cardamoms
1cinnamon
4cloves
5-6black peppers
1/2 tspcumin seeds
1/4th tsp hing/asafoetida
1/2 tspgaram masala powder
1 tbspkasoori methi / dry fenugreek leaves
1 tbspcoriander chopped
4-5 tbspMustard oil

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Steps

45 minutes

1

Smear oil in hand. Then peel and cut suran / ol into 1" cubes. Peel potato and cut into cubes. Pressure cook suran with 1.5 cups water and 1/4 th tsp salt upto 2 whistles. Release steam and strain water. Suran should not be overcooked. Boil the cubed potato upto 1 whistle.Strain and set aside.
2

Heat 3-4 tbsp mustard oil in a wok. Smear salt, and pinch of turmeric in boiled suran and potato, and fry till crisp and golden brown.
3

Add 1 tbsp more oil, sprinkle cumin seeds, half crushed whole garam masala, black peppercorns, dry red chili, and saute till it sizzles. Add hing /asafoetida and chopped onion. Fry till golden brown. Add sugar and toss till it is caramelized. Add ginger garlic paste and fry till there is no raw smell. Add dry spice powders, tomato puree, and salt to taste.
Add 2 tbsp water if the masala is very dry. Fry till oil leaves sides.
4

Add fried suran and potato. Cook on medium heat for 2-3 minutes till masala combines with suran. Add 1/2 cup water. Cover and cook on a medium flame for 5-6 minutes till suran and potato are perfectly cooked.
5

Once the gravy reaches the desired consistency,sprinkle kasoori methi, meat masala, and garam masala powder. Switch off the flame. Sprinkle lemon juice and garnish with chopped coriander and dry red chili. Serve hot in lunch or dinner along with phulkas,poori,paratha or steamed rice.