Suran Ja Tuk Recipe – Sindhi Deep Fried Yam/Jimikand

Ingredients

400 grams Elephant yam (Suran/Senai/Ratalu) – peeled and cut into 2 inch cubes,Salt – salt to taste,Sunflower Oil – for deep frying,1 teaspoon Cumin powder (Jeera) – to sprinkle,1 teaspoon Red Chilli powder – to sprinkle,1 teaspoon Amchur (Dry Mango Powder) – to sprinkle

Instructions

1. To begin making the Suran Ja Tuk Recipe, in a pressure add 1/4 cup of water, some salt to taste and the peeled and cubed yam . Close the pressure cooker, and pressure cook for 1 whistle. Turn off the flame. Instantly release the pressure, by lifting the whistle with a spoon. Open the lid of the pressure cooker, drain out all the water and place the boiled yam cubes on an absorbent paper. Heat oil in a kadai. Place a yam cube on your palm and slightly smash to flatten keeping the entire yam piece intact. Repeat the same for all the yam cubes. Now gradually add the Suran Ja Tuk into the kadai with hot oil. Fry them until it gets a deep golden brown colour. Remove them using a slotted spoon and place on an absorbent paper. Once the excess oil has drained out, place these Suran Ja Tuk in a serving platter, sprinkle cumin powder, red chilli powder and amchur powder and serve. Serve Suran Ja Tuk along with a meal of Sindhi Koki, Sindhi Sai Bhaji Recipe – Wholesome Sindhi Dal With Vegetables, Papad, and Dahi for an indian lunch or dinner.

Recipe Details