Karwar Style Surana Bhaji Recipe – Hot and Sour Yam Dry Curry
Discover the vibrant flavors of Karnataka with this delightful Karwar Style Surana Bhaji, a hot and sour yam dry curry that tantalizes the taste buds with its bold spices and tangy undertones. Perfectly suited as a side dish, this recipe brings the essence of traditional Indian cooking to your table, making it an ideal accompaniment to steaming bowls of rice or lentil curries.
Ingredients
| Ingredient | Quantity |
|---|---|
| Elephant yam (Suran/Senai/Ratalu) | 500 grams, peeled and finely chopped |
| Mustard seeds | 1 teaspoon |
| Dry red chillies | 10 pieces |
| Methi seeds (Fenugreek seeds) | 1/2 teaspoon |
| Asafoetida (hing) | A pinch |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Tamarind paste | 1 cup |
| Jaggery (pounded) | 1 teaspoon |
| Salt | To taste |
| Sunflower oil | For cooking |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approx. 180 |
| Protein | 2 g |
| Carbohydrates | 30 g |
| Fat | 8 g |
| Fiber | 5 g |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 20 minutes |
| Total | 30 minutes |
Servings
| Servings | 4 |
|---|
Instructions
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Preparing the Spice Mix: Begin by heating a skillet over medium flame and adding a drizzle of sunflower oil. Once the oil is hot, add the mustard seeds and allow them to splutter for a few seconds, releasing their rich aroma. Follow this by adding a pinch of asafoetida, the turmeric powder, dry red chillies, and fenugreek seeds. Sauté these spices for a few moments until they become fragrant, then transfer the mixture to a mixer grinder and blend into a smooth paste.
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Cooking the Yam: In a pressure cooker, heat a bit more oil and gently fry the finely chopped yam pieces until they start to soften. Once the yam is lightly cooked, add the ground spice mixture along with the tamarind paste and jaggery. Toss everything together, ensuring the yam is well-coated with the spices and flavors. Taste the mixture and adjust the salt as needed to suit your preference.
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Pressure Cooking: Close the pressure cooker lid and cook the yam mixture for about four whistles. Once done, allow the pressure to release naturally, which helps the yam absorb all the wonderful spices.
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Serving: Carefully pour the cooked Surana Bhaji into a serving dish, and serve hot. This dish pairs beautifully with the traditional Karwar Style Varan Kadhi and steamed rice, creating a harmonious and satisfying meal that showcases the best of South Indian cuisine.
Enjoy!
Indulge in the hot and sour nuances of this Karwar Style Surana Bhaji, where every bite offers a delightful balance of spices and tanginess, bringing a touch of Karnataka’s culinary heritage to your dining experience.
