Himachal Style Khatta Jimikand Recipe – Spicy Tangy Yam
Introduction
Embrace the rich flavors of Himachal Pradesh with this delightful recipe for Khatta Jimikand, a spicy and tangy preparation of elephant yam (also known as Suran, Senai, or Ratalu). This dish is not only vegetarian but also brings a medley of spices and ingredients together to create a truly unique side dish that pairs beautifully with Kadhi, Bhakri, and refreshing raita. Perfect for those looking to explore traditional Indian flavors, this recipe promises to tantalize your taste buds and add a flavorful twist to your meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Elephant yam (Suran/Senai/Ratalu) – chopped small | 300 grams |
| 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 | 1/2 teaspoon |
| Curry leaves | 1 sprig |
| Onion – chopped | 1 (medium-sized) |
| Garlic – chopped | 4 cloves |
| Ginger – chopped | 1 inch |
| 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
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 30 minutes |
| Total Time | 40 minutes |
| Servings | 4 |
Instructions
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Heat the Oil: Begin by heating a pressure cooker over medium heat. Once the oil is hot, add the cumin seeds, kalonji, methi seeds, kala jeera, and mustard seeds. Allow them to crackle for a few seconds until they release their aromas.
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Add Aromatics: Toss in the curry leaves and let them splutter for a few moments, releasing their distinct flavor. Follow this by adding the chopped ginger and garlic; sauté them until they soften and become fragrant.
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Cook the Onions: Add the chopped onions to the mixture, stirring well. Sauté the onions until they turn a golden brown, which will add sweetness and depth to the dish.
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Combine the Yam and Spices: Add the chopped elephant yam to the pressure cooker along with turmeric powder, red chilli powder, garam masala powder, amchur, and salt. Mix everything thoroughly, ensuring that the yam is well-coated with the spices.
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Pressure Cook: Pour in about 1 cup of water and stir to combine. Secure the lid of the pressure cooker and cook for at least 3 whistles, or until the yam is tender.
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Release Pressure: Once the cooking time is complete, switch off the heat and allow the pressure to release naturally. Afterward, open the lid of the cooker.
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Thicken the Dish: Return the cooker to heat and continue sautéing the contents, allowing any excess water to evaporate and the subzi to thicken to your desired consistency.
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Serve: Transfer the Himachal Style Khatta Jimikand to a serving dish. This delightful dish is best enjoyed alongside Kadhi, Bhakri, and a side of Cauliflower and Cucumber Raita for a complete and satisfying meal.
Conclusion
Himachal Style Khatta Jimikand is a celebration of the bold and spicy flavors characteristic of Himachali cuisine. The combination of yam and aromatic spices creates a dish that not only delights the palate but also adds a colorful and wholesome element to your dining experience. Enjoy this recipe as a tribute to the rich culinary heritage of Himachal Pradesh, and let each bite transport you to the lush landscapes of this beautiful region.
