Suran Kofta Curry|Jimikand Kofta

Suran (Jimmikand) Kofta Curry : Well spiced, deep fried Suran Kofte simmered in basic onion tomato gravy is one of the much loved dishes from the Sindhi cuisine.

Though Suran (Jimikand) Kofta curry is popular in many other Indian cuisines, the one that I am sharing here today, is made by flavoring the boiled Suran with ginger, garlic , freshly pounded pepper and Darunkhatta (Annardana).
Usually Besan (Gram flour) is added to bind (and to absorb excess moisture) the mashed Suran and the portions of this mixture are rolled to make Kofte that are then deep fried. One can use mashed potatoes or bread crumbs too but trust me, using ROASTED besan works the best IMHO!

The Kofte could be dunk into any gravy of your choice; be it the rich creamy Mughlai style or the ‘Makhani’ gravy, tomato gravy or the humble Sindhi style Daag^ i.e the onion tomato gravy made in a pressure cooker to make delicious Sindhi style Suran (Jimikand) Kofta Curry.

 

View this post on Instagram

 

A post shared by Alka Keswani (@sindhirasoiofficial)

To know how to make perfect Sindhi style Daag^ (Onion Tomato gravy), do check this link.

Print

Suran Kofta|Jimikand Kofta Curry

Suran or Elephant Foot Yam (Jimmikand) Kofte in Sindhi style Onion tomato gravy

Ingredients

For Kofte (Makes 8-9 Kofte)

• Suran 250 gm (After peeling)
• Besan (Gram flour) 5-7 Tbsp (or as much needed to bind kofte)
• Ginger ½ inch piece
• Garlic 4-5 cloves
• Green chillies 2
• Salt as per taste
• Garam masala powder ¼ tsp
• Black pepper corns 5-6
• Some coriander leaves
• Annardana 1 Tbsp (Optional)
• Lemon/lime 1
• Turmeric ½ tsp ( I didn't add any)
• Oil for frying Kofte

For Gravy

• Onions 2 medium sized
• Tomatoes 2 large
• Ginger ½ inch piece
• Green chillies 2
• Bay leaves 2
• Cumin seeds 1 tsp
• Red chilli powder ½ tsp
• Turmeric powder ¼ tsp
• Coriander Powder 1 Tbsp
• Salt as per taste
• Garam masala powder ½ tsp
• Oil 2 Tbsp
• Coriander leaves for Garnishing

Method

To make Suran Kofte:

1. In a dry pan, roast besan (without oil) on really low flame for 4-5 minutes or till aromatic. Do not let the besan burn or stick to the pan. Allow it to cool down.
2. Peel and rinse Suran. You can apply some oil to your hands to avoid any itchiness. Cut Suran in large chunks.
3. In a pressure cooker, add the Suran, water to cover it and add some salt. Squeeze a lemon and add the juice in the pressure cooker. The salted water may help to avoid oxidation of the Suran. Some people experience itchy throat after consuming Suran, particularly if the Suran is not fresh and hence lemon juice is added to avoid itchy throat.
4. Cook the Suran under pressure for 2 whistles on high flame.
5. Drain and transfer boiled Suran in a large mixing bowl/plate and mash it well.
6. Using Mortar and Pestle, pound ginger, garlic, chillies, black pepper corns and annardana (if using ) and add to the mashed Suran.
7. Add some more salt, turmeric powder (if using), garam masala, chopped coriander leaves and mix well.
8. Add roasted besan, gradually, till the mixture binds well. You may need 4-7 tbsp of besan depending upon how moist the suran mix is. If you add more than needed besan, the kofte may taste more like besan pakore. If you use less than required besan the kofte may break (disintegrate) while frying.
9. Divide the mix into 8-9 portions and roll each to make smooth looking kofte.
10. Heat oil in a pan and fry one Kofta. If it breaks, add some more besan (preferably roasted), if not, continue frying the rest of Kofte.
11. Fry the kofte in hot oil, on medium flame, till golden brown. Fry in batches.
12. Drain on a kitchen towel and keep aside.

For the Gravy:

1. In a pressure cooker heat 2 tbsp of oil, add bayleaves, cumin seeds and then add chopped onions and ginger.
2. Cook onions on medium to low flame, till brown. Lower the flame and add red chilli powder.
3. Immediately add chopped tomatoes, green chillies, turmeric powder and little salt to facilitate softening of tomatoes.
4. Mix well and allow tomatoes to turn mushy. Add about 1 cup of water and close the lid of pressure cooker and wait for 3 whistles. Alternatively you can wait for 1 whistle of the cooker and lower the flame and cook the mix under pressure for 5 minutes.
5. When the pressure subsides, whisk the gravy with a wooden whisker till homogenous. Adjust salt and water.
6. Add garam masala powder and coriander leaves and allow the gravy to simmer for 5 minutes.
7. Add fried Kofte in the gravy, just before serving and give it a boil.
8. Garnish with more coriander leaves and enjoy it hot, with roti or rice or both 🙂

3.5.3251