Himachal Style Khatta Jimikand Recipe – Spicy Tangy Yam
Discover the bold flavors of the Himachal region with this Himachal Style Khatta Jimikand recipe, featuring yam, a key ingredient grown abundantly in the hilly terrains of Himachal Pradesh. This deliciously spicy and tangy dish, also known as Spicy Tangy Yam, is a quintessential side dish from the Pahari region, where hearty meals are made from the natural bounty of the land. With a perfect blend of aromatic spices and textures, this vegetarian dish is a treat for your taste buds and a beautiful addition to your meal table.
Whether you’re enjoying it with Kadhi, Bhakri, or a cooling Cauliflower & Cucumber Raita, this recipe brings the warmth and flavors of the snow-capped mountains of Himachal to your kitchen. Easy to prepare and bursting with flavor, Himachal Style Khatta Jimikand is an exceptional dish to add to your repertoire.
Cuisine: Himachal
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Elephant yam (Suran/Senai/Ratalu) | 300 grams, chopped small |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Kalonji (Onion Nigella Seeds) | 1/2 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Kala jeera | 1/2 teaspoon |
| Mustard seeds (Rai/ Kadugu) | 1/2 teaspoon |
| Curry leaves | 1 sprig |
| Onion | 1, chopped |
| Garlic | 4 cloves, chopped |
| Ginger | 1 inch, chopped |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Garam masala powder | 2 teaspoons |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Salt | To taste |
| Mustard oil | For cooking |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Instructions
-
Heat the Pressure Cooker: Begin by heating the pressure cooker over medium heat. Add mustard oil and let it warm up.
-
Add Spices: Once the oil is hot, add the cumin seeds, kalonji, methi seeds, kala jeera, and mustard seeds to the cooker. Allow them to crackle for a few seconds, releasing their wonderful aromas into the oil.
-
Add Curry Leaves: Next, throw in the fresh curry leaves and let them splutter in the hot oil for a few seconds. This adds a distinct fragrance to the dish.
-
Saute Aromatics: Add the chopped ginger and garlic to the cooker. Sauté them until they soften and become aromatic, ensuring they don’t burn but release their rich flavors.
-
Cook Onions: Add the chopped onions to the cooker and cook until they turn a rich golden brown. This will form the flavorful base for the dish.
-
Add the Chopped Yam and Spices: Add the chopped elephant yam (suran/senai/ratalu) to the cooker, along with the turmeric powder, red chili powder, garam masala powder, amchur (dry mango powder), and salt. Stir well to combine the spices evenly with the yam.
-
Pressure Cook the Yam: Add about 1 cup of water to the mixture and close the lid of the pressure cooker. Pressure cook for about 3 whistles on medium heat, until the yam becomes soft and tender.
-
Release Pressure: Once the cooking time is done, switch off the heat and let the pressure release naturally. After a few minutes, carefully open the lid.
-
Saute to Thicken: Place the cooker back on the heat and sauté the cooked yam and spice mixture until the excess water evaporates, and the subzi thickens to your desired consistency.
-
Serve: Serve the Himachal Style Khatta Jimikand alongside Kadhi, Bhakri, and a refreshing Cauliflower & Cucumber Raita for a complete and satisfying meal.
Tips for the Best Khatta Jimikand:
- For an extra punch of flavor, you can adjust the quantity of red chili powder and amchur according to your spice preference.
- If you prefer a slightly crispy texture, after pressure cooking, you can sauté the yam further in the cooker without covering it to let it crisp up a bit.
- Ensure that the yam is chopped uniformly to ensure even cooking and flavor absorption.
With its bold spices and tangy twist, this Himachal Style Khatta Jimikand recipe will transport your senses to the picturesque mountains of Himachal Pradesh. It’s a delightful way to enjoy the goodness of yam, while savoring the rich and aromatic Pahari cuisine. Try it today and bring a taste of Himachal’s culinary heritage to your table!
