My experiments and experiences with cooking vegetarian food

Sunday 22 December 2019


Name Quantity
Suran / Elephant Yam 250 grams
Suki Mirchi / sukhi mirchi / Dry chilli 1
Mith / Namak / Salt 1/2 Teaspoon
Gul/ Gudh / Jaggary 1/2 Teaspoon
Cocum 3
Hing / Asaphoetida 2 pinch
Khobra / Grated coconut 2 Tablespoon
kadi patta / Curry Leaves 2
khobrache tel / nariyal tel / Coconut Oil (optional) 2 Tablespoon
Mori / Rai / Mustard seeds 1/4 teaspoon

This recipe takes about 30 minutes and serves up to 3 people.

Steps to make Surnachi Bhaji 

  • Suran can be itchy at times. Be careful and touch a minimal number of times to cut the Suran.
  • Note: Use a sharp knife to cut the Suran as it is hard to cut. If the hands start itching, rub some Cocum on to your hands.
  • Make small pieces and wash under running water.
  • Add coconut oil and mustard seeds in kadhai / heating pan, when they start to crackle add dry chilli, hing and curry leaves. Coconut is optional and can be replaced with any cooking oil.
  • Add Suran and mix well, put 1/2 glass of water and cover it, cook it on a slow flame for about 10 min.
  • When Suran is half cooked and becomes a bit softer, add Coconut, Jaggery, Salt and Cocum mix well, cover and cook for another 2-3 min on slow flame.
  • Surnachi  bhaji is ready to serve with rice and curry.