How long it takes: 45 minutes
Number of servings: 5-6
Yam/Suran/Suvarnagadde. It is almost a mandatory ingredient in 2 among the classic konkani dishes – Chana gashi and Moong Gashi which I put up a few years ago! But then Suran is also a just ideal for a simple upkari which is what I am putting up today. My younger son is capable of having this for breakfast, lunch and dinner.
What you need to have:
1. Chopped yam – 4 cups
2. Mustard seeds – 1 teaspoon
3. Blackgram dal – 1 teaspoon
4. Cumin seeds – 1 teaspoon
5. Turmeric powder – 1 teaspoon
6. Asafoetida powder – 1/2 teaspoon
7. Green chili – 5-6
8. Fresh grated coconut – 1 tablespoon
9. Salt – as per taste
10. cooking oil – 1 tablespoon
What you do with what you have:
1. Peal, and chop yam fine and finally wash it in running tap water so that it is crystal clean. If using frozen then it is fine. Slit green chili, grate coconut and keep it aside as shown in image-1 with other ingredients too.
2. Place a wide skillet with 2 teaspoons of cooking oil in it on low flame. On heating add mustard seeds. When it starts spluttering add blackgram dal, cumin seeds, asafoetida powder, turmeric powder and finally add slit green chili.
Seasoning in progress
3. When done add chopped yam from step 1 to it. Also add required quantity of salt and also grated coconut and close it with a lid with a glass of water in the lid. As and when the water is heated up just change the water till the dish is cooked.
4. When done transfer it to a serving bowl and there you have your yummy suran/yam curry. Rice and Dal is a great combination with this.
Ready to serve soorna upkari
Good to remember:
1. Cooking time for this dish depends upon the variety of the veggie. Tiny chopping helps it cook faster.
2. Placing water helps prevent condensation of the moisture and thus preventing the dish turning soggy.