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An authentic Maharashtrian dry curry (sabzi) featuring tender elephant foot yam (suran) and sweet onions (kanda). This homestyle dish is perfectly balanced with tangy kokum, sweet jaggery, and the unique aroma of Goda masala, making it a flavorful accompaniment to chapati or dal rice.
For 4 servings
Prepare the Elephant Foot Yam (Suran)
Prepare the Tempering (Tadka)
Sauté the Aromatics
An authentic Maharashtrian dry curry (sabzi) featuring tender elephant foot yam (suran) and sweet onions (kanda). This homestyle dish is perfectly balanced with tangy kokum, sweet jaggery, and the unique aroma of Goda masala, making it a flavorful accompaniment to chapati or dal rice.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 341.32 calories per serving with 4.89g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Add Spices and Yam
Simmer and Serve
Add 2-3 tablespoons of freshly grated coconut along with the yam in Step 4 for a richer texture and flavor.
If you don't have kokum, you can use 1 teaspoon of tamarind paste diluted in a little water, or 1/2 teaspoon of amchur (dry mango powder) added at the end.
For a Satvik or Jain version, simply skip the onions and ginger-garlic paste. The dish will still be flavorful due to the other spices.
Elephant foot yam is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The complex carbohydrates in suran provide sustained energy, making this dish a filling and satisfying meal that keeps you energized for longer.
Spices like cumin, asafoetida, and ginger are well-known for their digestive properties. They help reduce bloating and improve overall digestive function.
This vegetable is a good source of essential minerals like potassium and manganese, which are important for maintaining heart health and bone density.
Yes, Surna Kandya is quite healthy. Elephant foot yam is a great source of dietary fiber, potassium, and complex carbohydrates. The spices used, like turmeric and cumin, have anti-inflammatory and digestive benefits. It is a wholesome, plant-based dish.
One serving of Surna Kandya (approximately 1 cup) contains around 290-320 calories. The exact count can vary based on the amount of oil used and the size of the vegetables.
Elephant foot yam contains calcium oxalate crystals, which can cause a tingling or itchy sensation in the mouth and throat. Using a souring agent like kokum or tamarind helps neutralize these crystals. Cooking the yam thoroughly also reduces this effect.
Yes, you can. While Goda masala provides the signature authentic flavor, you can substitute it with an equal amount of garam masala. The taste will be slightly different but still delicious.
Store any leftover Surna Kandya in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days. Reheat it in a pan or microwave before serving.
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