Karwar Style Surana Bhaji Recipe – Hot and Sour Yam Dry Curry

Karwar Style Surana Bhaji Recipe – Hot and Sour Yam Dry Curry is a wonderful way to prepare yam in Karwar style. It has all the flavors like sweet, tangy and spicy that will tingle the taste buds of your tongue. The yam is pressure cooked so that it will be slow cooked with all the spices which will bring out more flavors.  Elephant yam (Suran/Senai/Ratalu), Mustard seeds (Rai/ Kadugu), Dry Red Chillies, Methi Seeds (Fenugreek Seeds), Asafoetida (hing), Turmeric powder (Haldi), Tamarind Paste, Jaggery, Salt, Oil   500 grams Elephant yam (Suran/Senai/Ratalu) , peeled and cut very small 1 teaspoon Mustard seeds (Rai/ Kadugu) 10 Dry Red Chillies 1/2 teaspoon Methi Seeds (Fenugreek Seeds) pinch Asafoetida (hing) 1/2 teaspoon Turmeric powder (Haldi) 1 cup Tamarind Paste 1 teaspoon Jaggery , pound Salt , to taste Oil , for cooking     10   20     To begin making the Karwar Style Surana Bhaji Recipe – Hot and Sour Yam Dry Curry by heating a skillet with oil. Splutter the mustard seeds for few seconds.Then add asafoetida, turmeric powder, dry red chillies and fenugreek seeds. Roast them for few seconds and grind it into a smooth mixture using a mixer grinder.Heat the pressure cooker, add little oil and fry the yam pieces, add the ground spice mixture, then add the tamarind pulp and jaggery. Toss it well and coat it evenly. Check for seasoning as well.Pressure cook the yam for 4 whistles, let the pressure get released naturally. Pour it into a serving dish.Serve the Karwar Style Surana Bhaji Recipe – Hot and Sour Yam Dry Curry as a side dish along with Karwar Style Varan Kadhi Recipe and Steamed Rice for your everyday meals.