Suran Spicy Curry(Indian Yam Spicy Curry)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
500gms.Suran(Indian Yam)200gms.Shallots(Red Onions)2tbsps.Ginger-Garlic Paste50gms.ripe Tomatoes50gms.Plain Yoghurt2tsps.Red Chilli Powder3tsps.Kitchen King Powder(any Brand)2.5tsps.Coriander-Cumin Powder1.5tsps.Garam Masala Powder(any Brand)1.5tsp.Turmeric Powder5tbsps.Sunflower Oil1small bunch fresh Coriander(Cilantro)Leaves
PREPARATION
Finely chop the Shallots.Blend the Yoghurt till smooth. Keep ginger-Garlic Paste ready.Puree the Tomatoes and wash,clean and chop the Coriander Leaves.
Wash and peel the Suran and cut it in 1" cubes.Deep fry these cubes crisp and brown and set aside on paper towels to drain.Prick these all over with a Toothpick when cool.This will help the Cubes to absorb the taste and the flavours of the Curry.
METHOD
In the remaining Oil fry the finely chopped Shallots till crisp and brown.Lower flame and add Ginger-Garlic Paste and fry till browned.Add the blended Yoghurt and fry till Oil shows at the edges.Now add Tomato Puree and again fry till the Oil shows at the edges of the mix.Sprinkle in the Turmeric Powder and fry for 1 minute.Add the Coriander-Cumin and Kitchen King Powders and fry for another minute.When aromas begin to float up add the fried and drained Suran pieces.Saute for 2-3 minutes and add Salt to taste,Red Chilli Powder and 1.5 cups of Water.
Cover and cook on low flame till the Suran cubes have absorbed all the Water and are cooked.The gravy should be slightly thick.Sprinkle in the Garam Masala powder and mix well.Add a little Water if needed.Cover and steam for anther 2-3 minutes for all the flavours to get absorbed. Garnish with finely chopped Coriander Leaves and serve hot with Parathas or Naan(Indian Breads).
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Finely chop the Shallots.Blend the Yoghurt till smooth. Keep ginger-Garlic Paste ready.Puree the Tomatoes and wash,clean and chop the Coriander Leaves.
Wash and peel the Suran and cut it in 1" cubes.Deep fry these cubes crisp and brown and set aside on paper towels to drain.Prick these all over with a Toothpick when cool.This will help the Cubes to absorb the taste and the flavours of the Curry.
METHOD
In the remaining Oil fry the finely chopped Shallots till crisp and brown.Lower flame and add Ginger-Garlic Paste and fry till browned.Add the blended Yoghurt and fry till Oil shows at the edges.Now add Tomato Puree and again fry till the Oil shows at the edges of the mix.Sprinkle in the Turmeric Powder and fry for 1 minute.Add the Coriander-Cumin and Kitchen King Powders and fry for another minute.When aromas begin to float up add the fried and drained Suran pieces.Saute for 2-3 minutes and add Salt to taste,Red Chilli Powder and 1.5 cups of Water.
Cover and cook on low flame till the Suran cubes have absorbed all the Water and are cooked.The gravy should be slightly thick.Sprinkle in the Garam Masala powder and mix well.Add a little Water if needed.Cover and steam for anther 2-3 minutes for all the flavours to get absorbed. Garnish with finely chopped Coriander Leaves and serve hot with Parathas or Naan(Indian Breads).
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 187.2
- Total Fat: 12.2 g
- Cholesterol: 1.1 mg
- Sodium: 53.0 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 2.2 g
- Protein: 2.6 g
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