The winter season is awaited by many people because of the wide variety of seasonal vegetables that are available during this time. There are so many healthy vegetables out there that you can try a new recipe every week of the day! One such vegetable is jimikand also known as elephant foot yam. One of the most popular recipes of jimikand is its curry which tastes tangy and sweet, and makes up for a delicious winter delight! Let’s take a look at how to cook jimikand.
Jimikand or elephant foot yam is a tropical tuber crop and is widely cultivated in India. It is easily available in the markets in the winter season so you can easily try this recipe at home. Apart from providing lip-smacking curry, jimikand also provides us with a lot of health benefits.
Presence of certain good bacteria in jimikand makes it great for digestive problems, promoting weight loss, taking care of your skin, protecting you from diseases and also helps in regulating hormones. This vegetable is also known to have medicinal properties and has wide use in Ayurveda, Siddha and Unani for treatment of various ailments like piles.
Without further ado, let’s take a look at the recipe of jimikand curry!
How to make jimikand?
*300 gms jimikand
*2 green chilli
*1 tablespoon chopped ginger
*1 small bowl curd
*Handful of raisins
1. First step is to peel jimikand. For that you need to wear gloves or apply oil on both hands as jimikand has some irritant properties due to which its skin causes your hands to itch.
2. Once you have peeled it, you need to wash it properly and then chop it into medium sized pieces.
3. Since jimikand has some irritant properties, to get rid of that we need to boil the chopped up pieces in water containing some squeezed lemon juice and salt.
4. Once you have boiled jimikand, you need to wash it under clean water and once dried, fry them in hot oil until they turn golden brown.
5. Now, chop up tomatoes, ginger and green chillies, put them in a blender and make a paste of them.
6. Take a cooker and heat some oil in it. Add jeera and hing to it. Once this is cooked, add the tomato paste to it.
7. Add all your spices like turmeric powder, red chilli powder, coriander powder, salt, etc. and cook on low flame until you start seeing oil on the sides of the pan.
8. Next, add curd to this and cook for a minute or two while stirring continuously.
9. Now, add the fried jimikand along with a glass of water. You can add water according to the thickness of the curry that you want.
10. Once it comes to a boil, add some raisins to get some sweetness in your curry, close the lid and let it cook for one whistle.
11. Once you open the lid, garnish the curry with some fresh coriander leaves and your jimikand curry is ready to enjoy with rice or chapati!