Ingredients:
Suran or Elephant Yam
Salt
Turmeric
Red Chili powder
Kalonji Masala (refer video of Bharwan Mirch ka Achaar)
Amchur ( dry mango powder)
Mustard Oil
Vinegar
Garlic
Dry whole red chilies
Description:
Presenting the recipe of ‘Suran ka Achaar’ ( Elephant Yam pickle ), an unusual but sensational pickle that is sure to tingle your taste buds.
It is important to discuss the type of elephant yam here. In many parts of India especially northern region, the ‘Suran’ is a difficult vegetable to prepare and eat. That is because it leaves an extremely itchy and irritable after effect on palate and inside throat. Thus in those regions while preparing the vegetable lot of care is taken while peeling and cooking the vegetable. Usually it requires oiling hands even before touching it. Then the vegetable is boiled along with tamarind leaves , and some souring agent is also usually added when it is cooked.
On the contrary, in the western part of India this is one of the favorite vegetables which tastes amazing and does not leave any itchy feeling.
The process of making pickle also varies a bit in northern region, where it is utmost important to dry the suran julienne thoroughly before making the pickle to mellow down its sharp taste. So you may need to adjust the time of sun drying as per which type of yam is available locally.
Rest of the recipe is pretty simple and all the spices can be varied as per one’s taste and likings. For recipe of Kalonji masala you can refer to the video recipe of ‘Bharwan Mirch ka achaar’.
The best part of the pickle is that it can be made in any season when yam is available and one does not need to wait for the mango season to enjoy the pickles.
