Recipe: Sunita's Suran Cutlets

Don't like that unattractive-looking vegetable called suran? Sunita Harisinghani's Elephant Yam Ke Cutlets will surely make you a fan of this veggie.

A great snack, have it with your char baje chai or eat it along with a meal.

Suran or Elephant Yam Ke Cutlets

Serves: 3-4

Ingredients

• ½ kg suran or oal or elephant yam
• 2 onions, finely chopped
• ½-inch piece ginger
• 4-5 pods garlic
• 3-4 green chillies
• ½ tsp haldi or turmeric powder
• ½ tsp Kashmiri chilly powder
• ½ tsp garam masala
• 1 marble-sized ball imli or tamarind
• ¼ cup fresh green dhania or coriander leaves or cilantro, chopped
• 2 tbsp oil
• 2 tbsp rawa or semolina
• Salt to taste, about 1½ tsp

Method

• Clean, cut and boil the suran along with the salt, tamarind, till soft it firm.
  Cool.
• Make a coarse paste of the ginger, garlic and green chillies.
  Keep aside.
• In a bowl, add the boiled, peeled suran.
  Then add in the onions, ginger-garlic-chillies paste, turmeric powder, Kashmiri chilly powder, garam masala, salt, coriander leaves.
  Mix and mash all the ingredients together and make small cutlets of desired shapes.
• Spread the rawa on a plate.
  Roll the cutlets in the rawa.
• Heat the oil over medium heat in a tawa.
  Shallow fry the cutlets on both sides and serve hot.

• REDIFF FOOD