Wednesday, 12 March 2014

Yam with tomatoes- Tamatarwale Jimikand







This recipe is special due to elimination. Few ingredients such as ginger, garlic, coriander- cumin pd, garam masala etc are avoided to give it a unique taste. Instead of suran (yam / jimikand/ elephant foot) you can prepare this with sweet potatoes (shakarkand) or purple yam (kand) or even potatoes. This Punjabi style Jimikand goes well with rotis and phulkas.

Ingredients-

1 tbsp oil
¼ tsp shahjeera (caraway seeds)
¼ tsp kalonji (nigella seeds)
2 cups jimikand cubes (1/2 kg suran/yam peeled and cut into cubes)
1 red onion chopped (about ½ cup)
2 medium sized tomatoes, chopped (about 1 cup)
1 tsp red chilli pd (paprika)
½ tsp haldi (turmeric pd)
1 green chilli
Salt

Method-
Heat 1 tbsp oil in a non-stick pan and add in the suran (yam) cubes and stir till it is coated with oil.
Cover the pan with a lid and fry till they turn slightly golden. You will have to turn them once or twice so that all the cubes get evenly cooked.
Alternatively you can coat them with oil and bake them till slightly golden.
Simultaneously heat 1 tbsp oil in another pan and put in shahjeera and kalonji seeds after a sec add onion.
Fry the onion till soft and translucent.
Next put in the tomato cubes and salt and stir.
Cover the pan and cook till tomatoes become soft.
Put in chilli pd and turmeric pd.
Add ½ cup water and cover and cook till a thick sauce is formed.
Mix in the roasted suran (yam) cubes and stir well.

Check the recipes from my other blog - Cooking without kitchen. It has recipes made from homemade instant mix which can be cooked when you are travelling , staying in a dorm, when you have a busy schedule ,when you need a single serving or any senior citizens who cannot cook much.

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soft-scrambled-eggs-in-rice-cooker or on stove top






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