Jimmykand or Suran or Elephant foot Yam did not feature regularly in my cooking earlier- no particular reason but just that I rarely cooked it. It may be due to a rather unpleasant memory of a scratchy throat after eating Suran or maybe the thought of cleaning the rather ugly looking tuber, I am not sure, but was not tempted much to add it to my veggie list.
Some time back I learnt to make Jimmykand cutlets at a friend’s place and I loved them. Neither was it very messy to clean nor did it take much time to cook them. Also that unpleasant memory of the scratchy throat was wiped away.
..and so began my tryst with Suran aka Jimmykand.
This Chatpata Jimmykand (just because Jimmykand sounds fancy) is an adapted version of a Chapata Aloo starter, I had at a local restaurant.
Yam cubes are coated with a spicy-sweet-sour sauce, satisfying all the chatpata cravings that this awesome rainy weather demands.
A plate of Chatpata Jimmykand, a cup of hot coffee and a book (no kids of course!) and I am all set to find my nook @the Hub, where Archana has invited food bloggers to celebrate Monsoon snacks.
Here’s the recipe for my Chatpata Jimmykand