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Home Dish Spicy Suran / Ol Curry in Bihari Style

Spicy Suran / Ol Curry in Bihari Style

Name: How to cook Spicy Suran / Ol Curry in Bihari Style - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Spicy Suran / Ol Curry in Bihari Style

#BCC Suran / Elephant Yam / Ol is a nutritious vegetable with immense health benefits.This vegetable originated in India and it is widely cultivated in Bihar, UP ,Orissa,Maharashtra,Gujarat, West Bengal etc. Presenting one of the traditional food from Bihar made with Ol also known as Suran and Jimikand.Enjoy Spicy Suran Curry or Ol ki Sabzi cooked in mutton style which pairs very well with hot phulkas,poori,paratha or steamed rice in lunch or dinner.

Ingredient

Food ration :

4 servings

Cooking time :

45 minutes

300 gms

Suran / Elephant Yam/Ol cut into cubes

potato cut into cubes

medium onion chopped finely

1 tsp

ginger paste

1 tsp

garlic paste

1 tsp

Kashmiri Red Chilli Powder

1/2 tsp

cumin powder

1 tsp

coriander powder

1/2 tsp

fennel seed powder

1/2 tsp

turmeric

1 tsp

Meat Masala

As Per Taste

salt and sugar

green cardamoms

cinnamon

cloves

5-6

black peppers

1/2 tsp

cumin seeds

1/4th tsp

hing/asafoetida

1/2 tsp

garam masala powder

1 tbsp

kasoori methi / dry fenugreek leaves

1 tbsp

coriander chopped

4-5 tbsp

Mustard oil

Cooking instructions

* Step 1

Smear oil in hand. Then peel and cut suran / ol into 1" cubes. Peel potato and cut into cubes. Pressure cook suran with 1.5 cups water and 1/4 th tsp salt upto 2 whistles. Release steam and strain water. Suran should not be overcooked. Boil the cubed potato upto 1 whistle.Strain and set aside.

* Step 2

Heat 3-4 tbsp mustard oil in a wok. Smear salt, and pinch of turmeric in boiled suran and potato, and fry till crisp and golden brown.

* Step 3

Add 1 tbsp more oil, sprinkle cumin seeds, half crushed whole garam masala, black peppercorns, dry red chili, and saute till it sizzles. Add hing /asafoetida and chopped onion. Fry till golden brown. Add sugar and toss till it is caramelized. Add ginger garlic paste and fry till there is no raw smell. Add dry spice powders, tomato puree, and salt to taste. Add 2 tbsp water if the masala is very dry. Fry till oil leaves sides.

* Step 4

Add fried suran and potato. Cook on medium heat for 2-3 minutes till masala combines with suran. Add 1/2 cup water. Cover and cook on a medium flame for 5-6 minutes till suran and potato are perfectly cooked.

* Step 5

Once the gravy reaches the desired consistency,sprinkle kasoori methi, meat masala, and garam masala powder. Switch off the flame. Sprinkle lemon juice and garnish with chopped coriander and dry red chili. Serve hot in lunch or dinner along with phulkas,poori,paratha or steamed rice.