Namaskar Welcome to nishamadhulika.com Today we will make jimikand vegetable. Let’s see what ingredients are required for making jimikand. Jimikand also called as yam is grown underneath the earth crust.
It is easily available in market. Jimikand – 500 grams Curd – ½ cup 2 tomatos, 2 green chilies, 1 inch piece of ginger – cut into large pieces and grinned to make paste Oil – to fry jimikand pieces and make gravy Green coriander – 2-3 tbsp (finely chopped) Asafoetida – 1-2 pinch Cumin seeds – ½ tsp Rei – ¼ tsp Turmeric powder – 1/4 tsp Coriander powder – 1 tsp Curry patta – 10-12 leaves Lemon- 1 Garam masala – ¼ tsp Salt- 1 tsp Red chilly powder – ¼ tsp Cut jimikand firstly for preparing jimikand vegetable.
Wear gloves in hands as it sticks to hands and you may also feel tingling sensation or grease with mustard oil. Peel the skin of jimikand. It is very delicious in eating and requires being prepared properly.
Cut pieces into medium size or as per your requirement. Cut whole of jimikand like wise. After cutting the pieces, boil them in any utensil. Take two cup water so that all pieces get dipped in the water properly.
The moment water starts boiling add jimikand pieces in the utensil. Add lemon juice and salt in the water. Turn the gas on and cover water with a lid so that it boils quickly. Meanwhile squeeze lemon to take out its juice.
Add jimikand pieces, lemon juice in boiling water now. We use lemon juice because it enhances the taste of jimikand. Also add salt in water. Cook to make them little soft Cover jimikand and cook for 10 minutes.
After 10 minutes, check whether they have became soft or not. Jimikand is now ready. Turn off the gas. Take out the boiled pieces in a sieve so that the excess water gets drained out. Meanwhile heat oil in a pan for fry the pieces Pieces have become dry and oil in also heated.
Now fry the pieces. Cook until they became golden brown from both sides and then take them out in a plate Fry rest of the pieces as well like wise. Add 2-3 tbsp oil a pan. When oil gets heated up add cumin seeds, rei, asafoetida, turmeric powder, coriander powder, curry patta and tomato- green chilly paste in the pan.
Cook masala until oil starts separating from it. Masala is cooked, now add curd in it. Stir constantly until it starts boiling all over again. Also add red chilly powder. Keep the flame to maximum so that it gets boiled quickly.
All spices are now cooked properly. Now add garam masala, coriander, salt and fried jimikand or yam in the pan. Cook until the masala gets coated properly on the jimikand. If you wish of making dry jimikand vegetable, then cook it like this and add little coriander as well.
Cook on low flame for 2 minutes and dry jimikand vegetable will be ready. If you prefer making gravy vegetable, then add water as per the desired consistency of gravy. Add 2 cup water and salt in the gravy.
Cover the vegetable and cook for 2-3 minutes on low flame so that the jimikand gets marinated with all the spices. We have made this recipe by frying jimikand pieces. If you prefer eating less oil then this recipe can also be prepared without frying the pieces.
For this boil the pieces for more time .i.e. for 15-20 minutes instead of 10 minutes so that they became soft and tender. Place the pieces in sieve to drain excess water and the way we prepared masala just fallow the same in similar manner.
Jimikand vegetable is now ready. Take it out in a bowl. Very delicious and tasty jimikand vegetable is ready. This much quantity can be served to 4-5 family members. Serve with chapatti, parantha, naan.
Try this recipe at your home and share your experience with us. See you again on nishamadhulika.com