Suran Curry

Suran or Jimikand ( in hindi ) , Kanda ( in telugu ) is an Indian yam you can find in Indian grocery stores. You can either find it fresh or frozen. I usually buy it frozen as I find it little difficult and messy to peel and chop the fresh one.
I remember whenever my mom cooked this, my dad used to call it "non-veg curry"  because of  it's texture.lol. Nevertheless, I like to eat it with plain steamed rice or jeera rice. It can be eaten with chapatis as well.

Ingredients:

• Suran Cubes - 1 packet ( frozen )
• Mustard Oil - 2 tbsp
• Cooking Oil - 2 tbsp
• Cumin Seeds - 1/2 tsp
• Onion - 1 medium
• Ginger - 1/2 inch
• Garlic - 3 cloves
• Black Cardamom - 2
• Cloves - 4-5
• Cinnamon Stick - 1 inch
• Bay Leaves - 2
• Amchoor - 1 tsp
• Red Chili Powder - 1 tsp or to taste
• Coriander - Cumin Powder - 1 tsp
• Turmeric Powder - 1/4 tsp
• Garam Masala Powder- 1/4 tsp
• Salt - to taste
• Water - 2-3 cups ( adjust accordingly )
• Cilantro - 3-4 springs

Directions: 

• Wash and dry the suran pieces.
• Heat mustard oil in a pan and shallow fry the suran cubes till slightly golden brown. Remove and keep aside.  ( Mustard oil can be replaced with any other cooking oil.)
• When cooled, prick them with a fork or a toothpick all over so that it can absorb the flavors of the gravy.
• Grind onion, ginger and garlic in a grinder to a smooth paste , keep aside.
• Heat cooking oil in a heavy bottom pan, splutter cumin seeds, add bay leaves, cinnamon, cardamom and cloves.
• Add the onion-ginger-garlic paste and fry till the oil separates.
• Add turmeric powder, coriander-cumin powder, chili powder and amchoor. Mix well.
• Add the shallow fried suran pieces and fry for a couple of minutes.
• Add 2-3 cups of water and cook covered on medium heat till the suran pieces and tender. If you feel the curry is too dry , add more water.
• Add salt, garam masala and chopped cilantro. Cook for a couple of minutes and turn off the heat.
• Serve with rice or chapati.

Tip : Do not overcook the suran, it might get mashed up.