Jimikand or Elephant Yam is more of a tropical vegetable and is grown in western and southern Indian states. Some people recommend its usage to help with diseases like asthma and bronchitis. The vegetable is available nearly all over; however, at the first look it may not look as appealing in its raw form. Once you make the vegetable, the appeal is totally different and it tastes yummy as well. It goes best with some paratha for any of the main meals. I prepared Jimikand Ki Sabzi fairly dry as is the accepted way and enjoyed it totally. If you too want to make this sabzi at home and try it out, follow this Jimikand Ki Sabzi Recipe and enjoy with your meals.
- Jimikand – 1
- Oil – 2 tbsp & for frying
- Cumin seeds – 1 tsp
- Heeng – 1/4 tsp
- Tomato puree – 4 tbsp
- Dahi – 1 cup
- Coriander powder – 2 tsp
- Turmeric powder – 1/2 tsp
- Red chili powder – 1 tsp
- Garam masala – 1/2 tsp
- Salt to taste
- Fresh coriander for garnishing
Method of Preparation
Preparation time: 15 min.
Cooking time: 25 min.
- Apply oil on your hands and the blade of the knife before you start to cut the jimikand to avoid itching.
- Cut the jimikand in slices and then peel. Cut the peeled vegetable in stripes about 1 inch.
- Boil the jimikand in water till it becomes soft.
- Heat oil in a pan and fry it till it becomes golden brown. Drain and keep aside.
- Heat 2 tbsp in a pan, add cumin and heeng and let it crackle.
- Add tomato puree and cook for about a min.
- Add dahi and all dry masala and fry for about 2-3 min.
- Add jimikand and cook for about 10 min.
- Garnish with coriander leaves.
- Serve hot.