Suran Jo Kheemo – Sindhi Style Grated Yam Sabzi
Description:
Suran Jo Kheemo is an authentic and flavorful Sindhi dish that uses grated or finely chopped elephant yam, sautéed with a blend of aromatic spices to create a soft, almost mashed (kheema) consistency. Though the recipe is straightforward, it delivers a punch of flavor and is sure to be a crowd-pleaser. This savory delight pairs perfectly with a phulka, making it an ideal addition to your weekday meal repertoire.
Cuisine: Sindhi
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Elephant yam (Suran/Senai/Ratalu) | 250 grams, grated or finely chopped |
| Oil | 3 tablespoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Ginger | Small piece, grated |
| Green Chillies | 2, finely chopped |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Cumin powder (Jeera) | 1/4 teaspoon |
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3-4
Instructions:
-
Heat the oil:
Begin by heating oil in a heavy-bottomed pan on medium heat. Once the oil is hot, add cumin seeds (jeera). Allow them to splutter for a few seconds, which will release their rich aroma. -
Sauté onion and ginger:
Add the chopped onion and grated ginger to the pan. Sauté them for a few minutes until the onions turn soft and transparent, releasing their sweet aroma. -
Add tomatoes:
Once the onions are ready, add the finely chopped tomato and a pinch of salt. Stir and cook the mixture until the tomatoes become soft and mushy. -
Cook the yam:
Add the grated or finely chopped elephant yam (suran) to the pan. Sauté for about 6-8 minutes, stirring occasionally, until the yam begins to soften and cook through. -
Spice it up:
When the yam is semi-cooked, add the turmeric powder, red chili powder, and cumin powder. Stir well to coat the yam evenly with the spices. Continue cooking for another 5-6 minutes, stirring occasionally to ensure that the yam doesn’t stick to the bottom of the pan. -
Cover and cook:
You can cover the pan to speed up the cooking process. Stir occasionally to make sure the yam is evenly cooked and does not stick to the bottom. If needed, add a splash of water to prevent burning. -
Garnish and serve:
Once the yam is cooked through and has absorbed all the spices, remove the pan from the heat. Garnish the Suran Jo Kheemo with freshly chopped coriander leaves.
Serving Suggestions:
Serve your Suran Jo Kheemo with a side of hot Dal Tadka, refreshing Onion Tomato Cucumber Raita, and soft Phulka for a wholesome and satisfying meal.
This delicious Sindhi-style Suran Jo Kheemo is sure to make its way into your regular meal rotation with its simple yet delicious flavors. Enjoy the richness of Sindhi cuisine right at home!
