Suran Spicy Curry(Indian Yam Spicy Curry)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Suran Spicy Curry(Indian Yam Spicy Curry) calories by ingredient
Introduction
This Dish tastes like Mutton Curry when cooked with all the Spices used in Non-Vegetarian Cooking.In fact very few people realise that this is a Vegetarian preparation if not told.This is another popular Dish during the Monsoon. This Dish tastes like Mutton Curry when cooked with all the Spices used in Non-Vegetarian Cooking.In fact very few people realise that this is a Vegetarian preparation if not told.This is another popular Dish during the Monsoon.Number of Servings: 6
Ingredients
-
500gms.Suran(Indian Yam)
200gms.Shallots(Red Onions)
2tbsps.Ginger-Garlic Paste
50gms.ripe Tomatoes
50gms.Plain Yoghurt
2tsps.Red Chilli Powder
3tsps.Kitchen King Powder(any Brand)
2.5tsps.Coriander-Cumin Powder
1.5tsps.Garam Masala Powder(any Brand)
1.5tsp.Turmeric Powder
5tbsps.Sunflower Oil
1small bunch fresh Coriander(Cilantro)Leaves
Directions
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.
Member Ratings For This Recipe
-
ANUPAMAS
-
FPANDE