Ingredients: grams Elephant yam (Suran/Senai/Ratalu), tablespoons Kebab Masala - store bought., Onions - finely chopped, cup Homemade tomato puree, cloves Garlic - pounded, inch Ginger - pounded, Green Chilli - pounded, teaspoons Red Chilli powder, teaspoon Turmeric powder (Haldi), teaspoons Coriander Powder (Dhania), teaspoon Cumin powder (Jeera), teaspoon Garam masala powder, tablespoons Curd (Dahi / Yogurt), Oil - as required, - to taste, Vegetarian diet
Instructions: To begin making the Suran Kebab Masala Recipe, firstly peel the yam and cut into 1 inch cubes. Wash the suran well and drain the water. Pat dry the suran with absorbent paper.Transfer the suran pieces to a bowl, along with salt and kebab masala. Mix and coat all the pieces well. Allow to sit for 10 minutes. Heat oil in a heavy bottomed pan, on medium heat to deep fry the Suran Kebabs. Gently slide the Suran pieces from the side of the kadai and deep fry until crisp nd golden brown, stirring occasionally. This will take about 8-10 minutes. Drain the Suran Kebabs on absorbent paper and set aside. Now, in a pressure cooker add 1 teaspoon of oil and heat this on medium flame.Add finely chopped onions, saute till golden brown, for about 4-6 minutes. Next add ginger, garlic and green chilli paste. Mix well.At this stage, add red chilli powder and tomato puree. Cook well until oil separates. This will take about 3 to 4 minutes.Now add all the other dry masala powders including turmeric powder, coriander powder, cumin powder, garam masala powder and stir well. Let it cook for about 2 minutes.After 2 minutes, add the Suran Kebabs to this gravy, along with curd and salt. Mix everything well.Add water to adjust the consistency. Pressure cook for 2 whistles and allow the pressure to release naturally.Open the cooker, give it a stir and garnish with coriander leaves. Serve Suran Kebab Masala Recipe along with Palak Raita, Panchmel Dal and Phulka for a weekend meal.