Winter afternoons call for comfort food, a warm, cozy spot on the couch, a good book or maybe a movie marathon … your favourite throw and a long snooze! Did I ever tell you’ll that winters are my favourite time around the year. Not because I can eat to my hearts fill or because I get to bundle up and sit in the same spot for hours…lol…no! I like it because I have the fondest memories from this season…☺️ My Dad’s birthday…followed by Mom’s birthday….and to round it all up…I got married on one super cold night! Yes, weddings in my culture happen in the dead of the night and more often than not, in winters 😂
Anyways…..I saw elephant foot yams (suran/ oal/ jimikand) flooding the market as it happens every winter and the first thing that occurred to me that I have to make Suran Ka Chokha!
It’s a typical winter favourite at my Mom’s place and gladly for me, my hubby too enjoys it! Making it is not all that difficult either…just a very recipe including the most common ingredients from your pantry but the flavours pack such a punch!
I can have this by the bowlful but it is quiet fiery so I limit myself to a couple of spoonfuls during meals…and it’s almost like a pickle, so pungent and yet very flavoursome.
As always I have followed my Mom’s recipe as always… if you’re wondering what will you be pairing this one with…I’d suggest some Dal Sultani, steamed rice, bharwa hari mirch (this you must not miss, I insist!) along with this chokha…and that will be such a splendid spread 👌
Yield: serves 2
Equipment: a large saucepan, measuring cups/ spoons, a mixing bowl.
300 gms boiled yam (suran)
salt to taste
6-7 tbsp mustard oil
2 tbsp finely chopped green chillies
2 tbsp finely chopped fresh coriander leaves
15-16 cloves of garlic (grated)
1″ piece of ginger (grated)
lemon juice as per taste (I add a little more as the yams tend to absorb the flavours well)
Wash the yam well, cut it into 2″ chunks.
Boil 7-8 cups of water with a pinch of salt. Add the chunks of yam in the water. Boil these until fork tender. Drain the water and let the yam cool completely.
Peel the yam. Use a fork to mash the yam. Make sure there are no lumps.
Season the mashed yam with salt, add the ginger and garlic, mustard oil, chopped green chillies, chopped coriander and lemon juice. Mix well. Keep it aside for 15-20 mins before serving to let the flavours get absorbed.
This tastes best at room temperature and the flavours are enhanced if served the next day.
This keeps well in a glass or porcelain bowl for about a week under refrigeration.
Hope you enjoy this recipe which is very close to my heart!