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Suran sabzi
सूरन की सब्झी़
Elephant yam, soaked to tame the itch, then pan-roasted with turmeric and ajwain until the edges crisp.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
30 minServes 3LunchSuits Kapha, VataChildren eat itVegan
You'll need
- 400g suran (elephant yam), peeled and diced
- 2 tbsp tamarind water, for soaking
- 2 tbsp oil, 1 tsp mustard seeds, ½ tsp ajwain
- ½ tsp turmeric, ½ tsp red chilli powder, ´ tsp amchur
- Salt to taste, coriander to finish
Method
- Soak the diced suran in the tamarind water for 15 minutes, then drain and pat dry.
- Heat the oil, crackle the mustard seeds and ajwain.
- Add the suran, turmeric, chilli powder and salt. Cover and cook on low, stirring occasionally, until tender and lightly crisp at the edges.
- Finish with the amchur and coriander.
Why this dish
Suran is a classical Kapha-reducing root vegetable in Ayurveda, valued specifically for a sluggish digestion; the tamarind soak and ajwain tempering are both there to counter the itch and the gas-forming tendency the raw root has.
These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.
Often chosen by people browsing
Digestive issues
A common choice for people browsing digestive issues once it is properly soaked and tempered.