Recipe for Suran Ki Sabzi.
Recipe posted by Chef Swaminatha Sharma
This is a unique recipe served in almost all Bihari people during their wedding. Suran ki Sabzi goes well with Makhai ki Roti or Puris. This has a unique taste which is a no-Garlic and has Curd for its richness and taste. Suran (Karunai-Kizhangu) is boiled in water, shallow fried in Mustard Oil and added to the cuisine which has its perfect taste when mixed with the gravy.
Cooking Method : Cut to 1 inch length cubes (As we cut for potato finger chips), boil in hot water with Tamarind juice, salt and turmeric powder, drain and shallow fry in Mustard Oil oil and keep aside. In a kadai, add Oil, splutter Jeera, add Turmeric powder, green chillies, chopped onions, 1 tsp of Methi seeds and mix well until meshy. Now add thick curd. (While adding curd, always lower your flame or switch off gas. This will allow to have the perfect texture and taste to your cuisine) Add little water and stir well. Once cooked, remove allow to cool and grind to paste adding water. Strain and use the liqud for cooking.
In a kadai add Mustard Oil, add 1 bay leaf, 2 elachi, 2 cloves, 1 javithri, and pour the strained liquid and bring to boil. Add the Suran to it, add salt, turmeric powder, Coriander Powder, Jeera Powder and mix well. Once cooked.. remove and garnish with chopped Coriander leaves and serve hot.
Serve with Pride,.... Serve with Joy.....
