Ingredients
| 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.
