KHATTA JIMIKAND (Indian Yam) – A dish from Himachal Pradesh, India

Jimikand is Indian Yam and is commonly cooked in Pahari or Himachali cuisine. I love Jimikand especially this recipe which really adds a spicy tang to this yam.

 

 

KHATTA JIMIKAND (Indian Yam) – A dish from Himachal Pradesh, India

 Serves 6 – 8

 

Ingredients

1 jimikand (Indian yam), peel and cube

3 small onions, finely chopped

1 tbsp. panch phorun (Indian five spice mix)

6 garlic cloves, finely chopped

2” ginger, finely chopped

1-2 sprigs curry leaves

2 green chillies, finely chopped (opt)

1 tsp. red chilli powder (opt)

1 tsp. garam masala

1 tbsp. amchur powder (dry mango powder)

5 tbsp. mustard oil (sarson ka tel)

 

Method:

• Heat 5 tbsp. mustard oil till smoking point.

• Add a pinch of hing (asafoetida).

• Add 1 tbp. of panch phorun masala and allow it to pop.

• Add the garlic and ginger and chopped onions.

• Cook for 10 minutes till onions are soft.

• Add curry leaves.

• Add green chillies and a little red chilli powder.

• Add the 2 tsp. coriander powder, 1 tsp. turmeric powder and salt.

• Add the jimikand.

• Mix everything well.

• Add 1 tsp of garam masala.

• Cover and cook for about 20 minutes.

• Add 1 tbsp. of amchur (dry mango powder).

• Mix well and cook for about 10 minutes more.

• Serve hot.

 

 

5 thoughts on “KHATTA JIMIKAND (Indian Yam) – A dish from Himachal Pradesh, India

  1. Pingback: A Himachali Superbowl

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