A truly home-style 5-Minute Suran ki Sabji with yogurt to feed the whole family. This simple, mouth-melting sabji with suran/ole and yogurt is delicious with roti, paratha or rice. If you’re on the hunt for a minimal-effort sabji recipe to add to your boring meal rotation, you’re in the right place.
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Before you start working apply oil on your knife and hands and then scrub the suran under running water and then make big slices.
Don't forget to grease your hands otherwise they may get itchy due to the suran's skin.
Then peel the yam skin carefully with a strong and sharp knife and chop into equal medium size cubes. (After peeling 250 gm Suran you will get around 200 gm suran pieces)
Wash the chopped suran pieces with enough water.
Heat oil in a pressure cooker.
Now add all the tempering spices one by one, Cloves, black Pepper corn, Cinnamon, Bay Leaf, Dried Red chili and last add cumin seeds in the oil, when they start to crackle add garlic cloves and give it a stir.
Now add hing and suran cubes and mix well and saute for about one minute.
Now add turmeric powder, red chilli powder, coriander powder and salt to taste.
Sauté for few seconds and add water and mix well.
Then pressure cook for 1-2 whistle depending on the quality of suran, but don't overcook it else it will get mashed up.
Beat the yoghurt slightly to make it smooth and when the sabji cools slightly add to the gravy and stir gently.
Now add the chopped coriander leaves and mix.
Serve with roti, paratha or rice and enjoy.
Ingredients
Directions
Before you start working apply oil on your knife and hands and then scrub the suran under running water and then make big slices.
Don't forget to grease your hands otherwise they may get itchy due to the suran's skin.
Then peel the yam skin carefully with a strong and sharp knife and chop into equal medium size cubes. (After peeling 250 gm Suran you will get around 200 gm suran pieces)
Wash the chopped suran pieces with enough water.
Heat oil in a pressure cooker.
Now add all the tempering spices one by one, Cloves, black Pepper corn, Cinnamon, Bay Leaf, Dried Red chili and last add cumin seeds in the oil, when they start to crackle add garlic cloves and give it a stir.
Now add hing and suran cubes and mix well and saute for about one minute.
Now add turmeric powder, red chilli powder, coriander powder and salt to taste.
Sauté for few seconds and add water and mix well.
Then pressure cook for 1-2 whistle depending on the quality of suran, but don't overcook it else it will get mashed up.
Beat the yoghurt slightly to make it smooth and when the sabji cools slightly add to the gravy and stir gently.
Now add the chopped coriander leaves and mix.
Serve with roti, paratha or rice and enjoy.
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