Himachal Style Khatta Jimikand Recipe - Spicy Tangy Yam

Name: Himachal Style Khatta Jimikand Recipe - Spicy Tangy Yam
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 300 g Elephant Yam (300 grams Elephant yam (Suran/Senai/Ratalu) chopped small); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); ½ tsp Nigella Seed (1/2 teaspoon Kalonji (Onion Nigella Seeds)); ½ tsp Fenugreek Seed (1/2 teaspoon Methi Seeds (Fenugreek Seeds)); ½ tsp Kala Jeera (1/2 teaspoon Kala jeera); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); 1 sprig Curry leaves (1 sprig Curry leaves); 1 piece Yellow Onion (1 Onion chopped); 4 cloves Garlic (4 cloves Garlic chopped); 1 piece Ginger (1 inch Ginger chopped); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 2 tsp Garam Masala (2 teaspoon Garam masala powder); 1 tsp Amchur (1 teaspoon Amchur (Dry Mango Powder)); 0 pieces Table Salt (Salt to taste); 0 pieces Mustard Oil (Mustard oil for cooking)

Himachal Style Khatta Jimikand Recipe - Spicy Tangy Yam - Sabzi Recipes (Indian)

40 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Elephant Yam300 g · 300 grams Elephant yam (Suran/Senai/Ratalu) chopped small
Cumin Seeds½ tsp · 1/2 teaspoon Cumin seeds (Jeera)
Nigella Seed½ tsp · 1/2 teaspoon Kalonji (Onion Nigella Seeds)
Fenugreek Seed½ tsp · 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
Kala Jeera½ tsp · 1/2 teaspoon Kala jeera
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Curry leaves1 sprig · 1 sprig Curry leaves
Yellow Onion1 piece · 1 Onion chopped
Garlic4 cloves · 4 cloves Garlic chopped
Ginger1 piece · 1 inch Ginger chopped
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Garam Masala2 tsp · 2 teaspoon Garam masala powder
Amchur1 tsp · 1 teaspoon Amchur (Dry Mango Powder)
Table Salt0 pieces · Salt to taste
Mustard Oil0 pieces · Mustard oil for cooking

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Steps

1To begin making the Himachal Style Khatta Jimikand Recipe, heat a pressure cooker with oil, add all the seeds that are mentioned above including cumin seeds, kalonji, methi seeds, kala jeera and mustard seeds.
2Allow it to crackle for few seconds. Add in curry leaves and leave to splutter for few seconds.
3Add ginger and garlic and saute until they soften. Add in onions and cook until they turn golden brown.
4Add chopped yam along with all the spice powders and salt to taste and give it a stir.
5Add about 1 cup of water and pressure cook the yam for atleast 3 whistle until it becomes soft.
6Once done switch off the heat and allow the pressure to release naturally and bring the cooker back on the heat.
7Open the lid and keep sauteing until the water has all evaporated and the subzi thickens.
8Serve the Himachal Style Khatta Jimikand Recipe along with Kadhi, Bhakriand Cauliflower & Cucumber Raitaby the side for a delicious meal.