Friday, January 18, 2008

Jimikand Ka Saag

Serves 4


250 gms yam (jimikand)
Oil to deep fry
5-6 cloves garlic
2-3 whole red chillies
A few sprigs coriander leaves
1 tbsp coriander seeds
Turmeric powder
1 tsp cumin seeds
Salt to taste


Cut yam into big pieces and boil till tender. Remove, drain, and cut into medium-thick slices. Heat sufficient oil in a kadai (Pan) and deep fry till golden crisp. Peel and wash garlic. Remove stems of red chillies. Clean, wash, and chop coriander leaves. Grind together garlic, coriander seeds, turmeric powder, and red chillies to a smooth paste using a little water. Drain excess oil from kadai, leaving about three tbsp. Heat the oil. Add cumin seeds; when they begin to change color add the masala paste. Stir fry for two to three minutes, add two cups of water, and bring to a boil. Simmer for five minutes. Add fried yam slices and salt. Cook for five minutes. Remove, serve hot sprinkled with coriander leaves.

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