Suran Kofta Curry|Jimikand Kofta

Alka Keswani — Thu, 24 Nov 2022 09:30:48 +0000

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: 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. Peel and rinse Suran. You can apply some oil to your hands to avoid any itchiness. Cut Suran in large chunks. 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. Cook the Suran under pressure for 2 whistles on high flame. Drain and transfer boiled Suran in a large mixing bowl/plate and mash it well. Using Mortar and Pestle, pound ginger, garlic, chillies, black pepper corns and annardana (if using ) and add to the mashed Suran. Add some more salt, turmeric powder (if using), garam masala, chopped coriander leaves and mix well. 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. Divide the mix into 8-9 portions and roll each to make smooth looking kofte. 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. Fry the kofte in hot oil, on medium flame, till golden brown. Fry in batches. Drain on a kitchen towel and keep aside. For the Gravy: In a pressure cooker heat 2 tbsp of oil, add bayleaves, cumin seeds and then add chopped onions and ginger. Cook onions on medium to low flame, till brown. Lower the flame and add red chilli powder. Immediately add chopped tomatoes, green chillies, turmeric powder and little salt to facilitate softening of tomatoes. 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. When the pressure subsides, whisk the gravy with a wooden whisker till homogenous. Adjust salt and water. Add garam masala powder and coriander leaves and allow the gravy to simmer for 5 minutes. Add fried Kofte in the gravy, just before serving and give it a boil. Garnish with more coriander leaves and enjoy it hot, with roti or rice or both 🙂 3.5.3251

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Dhaage Waara Karela~AlifBe~19

Alka Keswani — Fri, 07 May 2021 07:10:28 +0000

I have been cooking food since last three decades or so. In all these years I have cooked for family, friends, relatives and even strangers.Have shared home made cakes, cookies, pickles, jams, curries, koki, snacks, Pulav and Biryanis with many of those whom I came across but none of these ever fetched me as many applauds as this humble, often uncherished, ignored and despised dish; stuffed bitter melons/bitter gourds! Of course this dish is on the menu only if I know that the person likes bitter gourds. I know many who love to hate this bitter tasting vegetable but thankfully I am surrounded by many who simply adore Karele. My (late) mother would specially cook these for me and send in often and so does Ma, My MIl! I feel amused when people ask me “Woh Dhaage waale karele kabh khila rahi ho?” It feels good to find a fellow karela lover in this world of karela haters! Back To AlifBe: The 19th letter of the AlifBe series is ڌ in Arabic Sindhi, Dh~ in Roman and ध in Devanagari. Some words starting with this letter are Dharma, Dharamshala, Dholavira etc. And yes, Dh~aag^e waara karela ( Dhaage waale karele) or bitter melons stuffed and secured with threads, is the dish of the day, today! In this Sindhi style stuffed bitter gourds, no besan or peanuts are generally added. But when these are cooked as a part of Shraadh meals or Satvik meals then Ma makes these using peanuts to bulk up the filling, skipping onions and garlic. Will soon share her recipe as well! Print Dhaage Waara Karela~AlifBe~19 Rating 5.0 from 1 reviews Bittergourds stuffed with onions, garlic and spices, secured with threads and cooked till gourds are soft and stuffing is well caramelised. Ingredients Bitter gourds 250 gm Onions 2 small Chillies 2 Garlic 3 cloves Ginger 1 inch piece or less Coriander leaves ¼ cup Salt as per taste Turmeric powder ¾ tsp Coriander powder 1 heaped tsp Amchoor powder ½ tsp (optional) Asafoetida a pinch or so Oil 1 tbsp Clean white thread to tie the gourds Method Rinse gourds with water. You may or may not peel the gourds. Slit gourds vertically from one end to another. You can scoop out seeds if you wish. Rub each gourd with some salt and stuff some salt inside the gourds as well. Keep aside for at least an hour. Rinse salted gourds well with water and squeeze firmly. This process will reduce the bitterness of the gourds. Now heat 1 tbsp of oil in a pan and add bitter gourds. Cook on medium heat till bitter gourds change the color a bit. Remove from oil. Meanwhile make the stuffing. Peel and grate onions, pound chillies, ginger and garlic along with coriander leaves. Add salt, turmeric powder, coriander powder, amchoor, if using and hing and mix everything well. Stuff the bitter gourds with this stuffing and secure each by tying a piece of thread across each karela. Heat the same pan (with oil) in which the bitter gourds were fried and place the stuffed gourds carefully. Cook on high heat for a minute and then lower the flame, put a lid on the pan and place some heavy object over the lid. If there is any extra stuffing, mix it in before placing the lid. Let the rest of cooking happen on slow flame. Do give it a mix, intermittently and if needed, sprinkle some drops of water to avoid sticking of the gourds to the bottom of the pan. Cook till bitter gourds are soft and the stuffing is cooked well (anywhere between 10-15 minutes). This is often served as a side dish with dal and rice. 3.5.3251 And here is a short video about formation of Sindhi alphabet ڌ

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Suran Kofta Curry|Jimikand Kofta

Dhaage Waara Karela~AlifBe~19