Chatpata Jimmykand

Jimmykand or Suran or Elephant foot Yam did not feature regularly in my cooking earlier- no particular reason but just that I rarely cooked it. It may be due to a rather unpleasant memory of a scratchy throat after eating Suran or maybe the thought of cleaning the rather ugly looking tuber, I am not sure, but was not tempted much to add it to my veggie list.

Some time back I learnt to make Jimmykand cutlets at a friend’s place and I loved them. Neither was it very messy to clean nor did it take much time to cook them. Also that unpleasant memory of the scratchy throat was wiped away.

..and so began my tryst with Suran aka Jimmykand.

This Chatpata Jimmykand (just because Jimmykand sounds fancy) is an adapted version of a Chapata Aloo starter, I had at a local restaurant.

Yam cubes are coated with a spicy-sweet-sour sauce, satisfying all the chatpata cravings that this awesome rainy weather demands.

A plate of Chatpata Jimmykand, a cup of hot coffee and a book (no kids of course!) and I am all set to find my nook @the Hub, where Archana has invited food bloggers to celebrate Monsoon snacks.

Here’s the recipe for my Chatpata Jimmykand

Chatpata Jimmykand

Print Recipe

Chatpata Jimmykand Print Recipe

Ingredients

• 1 cup Yam bite sized cubes of Jimmykand//Suran (About xbd a )
• 4 - 5 tbsp onion paste (Onion chopped and ground to a fine paste)
• 1 onion very finely chopped
• 2 - 3 cloves garlic finely minced
• 2 - 3 green chillies finely sliced (or more if you like)
• 1 tsp Jeera
• 1 tsp coriander powder
• xbd tsp red chilli powder (or to taste)
• xbd tsp chaat masala (optional)
• ~ 2 - 3 tbsp tamarind pulp (or adjust according to taste or depending on the type of )
• 4 - 5 tbsp Oil
• 1 tbsp jaggery grated
• as required Salt

Servings:

Instructions

1. Fresh coriander and mint leaves for garnishing
2. Cook the Jimmykand cubes in salted water in a pressure pan for about 1 whistle or till just done (donu2019t overcook)
3. Drain in a sieve to remove all water.
4. In a nonstick pan, heat the oil. Add the cooked Jimmykand cubes and sautxe9 for about 10 minutes on low flame till they turn brown (you can alternatively deep fry them)
5. Take it out on a paper towel.
6. In the same pan add the cumene seeds.
7. As they sizzle add the garlic and onion paste.
8. Cook the onion paste till well browned.
9. Add the chopped onion and sautxe9 till browned.
10. Add the chillies,coriander powder,red chilli powder and mix nicely.
11. Add the tamaring pulp, jaggery and cook for 1-2 minutes. Add a little water to make a thick sauce
12. Season with salt.
13. Toss the fried Jimmykand cubes in this sauce.
14. Add the chaat masala if using and mix so that all the cubes get coated with the sauce.
15. Serve immediately garnished with chopped fresh coriander and mint leaves.

Recipe Notes