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Suran Vada

 Yam/Suran/Jimikand/Ol is an underground tuber vegetable that is planted during spring and harvested by the end of autumn. It takes around 1 -2 years to grow. There are a lot variety among yams. This is the Indian Variety, commonly known as Suran, Jimikand or Ol, It resembles the texture of a potato, indeed much more flavorful. The one that I am using does not have the itchy characteristic, but some wild yam varieties do tend to irritate the throat a lot, to remove this, boil the yams in an acidic solution, either lemon juice, tomato, vinegar. The flavour is absolutely delicious, the vada that is prepared can be easily slid into a pav and enjoyed as an afternoon snacks.

 



Ingredients

  1. 750 g Yam
  2. 2 tbsp Vinegar
  3. 1 tsp Ajwain (carrom seeds)
  4. 1 tsp Fennel Seeds
  5. 1 tsp Mustard Seeds
  6. 1 tsp Cumin Seeds
  7. 4 Green Chilies (finely chopped)
  8. 2 Medium Onions (finely chopped)
  9. Small bunch of coriander leaves (finely chopped)
  10. Curry leaves 
  11. 2 Cups Gram Flour ( besan)
  12. Salt as required
  13. 1 tsp Red Chili Powder
  14. 1 tsp Turmeric Powder
  15. 1 tsp Coriander Powder
  16. 1 tsp Amchur Powder (dry mango powder)
  17. 1/2 tsp garam masala powder
  18. 2 Tbsp Vegtable Oil
  19. 1 tsp ginger garlic paste
For the Garlic Chutney
  1. 2 Soaked Kashmiri red chilies
  2. 8 Garlic Cloves
  3. 1 Dry Red Chili
  4. 1/2 tsp Black Salt
  5. 1/2 tsp Cumin Powder
  6. 1/2 tsp Garam Masala Powder




Method
  • portion the yam into small chunks. Add 2 tbsp. vinegar to it. This suppresses the enzymes that cause itchiness to the throat. Boil the Yam for 15 - 20 until done.
  • Let it cool and mash using a masher.
  • In a mixing bowl add Besan (gram flour), Salt,  Ajwain (Carom Seeds), 1/2 tsp red chili powder, 1/2 tsp turmeric powder, add water and mix until a batter like consistency is achieved.
  • In a kadai add 2 tbsp. Vegetable Oil on medium flame, add mustard seeds, cumin seeds, fennel seeds, curry leaves, add the chopped onions.
  • Sauté until the onions turn translucent, add salt  and ginger garlic paste. 
  • Add 1/2 tsp red chili powder and 1/2 tsp turmeric powder, 1 tsp coriander powder, and the mashed yam. Mix them all together.
  • Add amchur powder and garam masala powder and mix it well.
  • Add coriander leaves at the end, mix and let the mixture cool.
  • Shape into 5 cm Balls, coat into the besan mixture and deep fry at medium flame until they develop a golden colour.
  • For the Garlic Chutney add all the above mentioned ingredients in a blender, along with the soaked Kashmiri red chili water and make a fine paste. Ready to serve.

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