Jimikand ka chokhha

Humble dishes like chokhhas which can be aloo , aloo baigan or baigan, infact I make aloo baigan tamater pyaaz all mixed up with heavy on raw mustard oil to get extra punch of flavors. But maa tho maa hai.. she has to have something unique from her mother’s kitchen. What better than  jimikand chokha. Jimikand or suran or elephant foot yam isnt much liked root by many. You must already know and understand the flavors about how it will taste before you bring it to the table. Our moms and grandmoms already had that factor in mind without even discussing like we do now a days. So let’s bring in not so famous jimikand ka chokhha.



250 diced suran / jimikand

7-8 cloves garlic (you can add/minus)

2-3 slit green chillies. ( Go for spicy ones)

Half inch ginger thinly sliced

2-3 tablespoon mustard oil preferred

2 tablespoon fenugreek seeds

1 teaspoon turmeric powder

1 teaspoon aamchur ( lemon is ok )

2 cups of water

More water to blanch the root.


In a vessel boil water, add turmeric and diced suran. Just cook until half done and drain and wash the suran pieces. This helps to remove calcium oxalate which causes itchy feeling.

In a kadhai heat mustard oil. No need to bring it smoking point. Add fenugreek seeds with quick succession of rest of ingredients. Add two cups of water and salt to taste.

Keep boiling on slow flame. Mash few pieces of suran  while stirring it. Make sure that garlic is not mashed up. There will a point when oil disappears and thickens. Add aamchur / lemon as per your taste. Souring agent also helps to tame the itchiness. It will thicken as it cools down.

I love it with leftovers reheated fulkas or ajwain parathas. Many a times we forget how wonderful simplicity is !!

Published by uma isabel

Home chef, Foodwriter & Event Manager

2 thoughts on “Jimikand ka chokhha

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