Chatpata Jimmykand
  • 1cup Yambite sized cubes of Jimmykand//Suran (About xbd a )
  • 4 – 5tbsp onionpaste (Onion chopped and ground to a fine paste)
  • 1 onionvery finely chopped
  • 2 – 3cloves garlicfinely minced
  • 2 – 3 green chilliesfinely sliced (or more if you like)
  • 1tsp Jeera
  • 1tsp corianderpowder
  • xbdtsp red chillipowder (or to taste)
  • xbdtsp chaat masala(optional)
  • ~ 2 – 3tbsp tamarindpulp (or adjust according to taste or depending on the type of )
  • 4 – 5tbsp Oil
  • 1tbsp jaggerygrated
  • as required Salt
  1. Fresh coriander and mint leaves for garnishing
  2. Cook the Jimmykand cubes in salted water in a pressure pan for about 1 whistle or till just done (donu2019t overcook)
  3. Drain in a sieve to remove all water.
  4. In a nonstick pan, heat the oil. Add the cooked Jimmykand cubes and sautxe9 for about 10 minutes on low flame till they turn brown (you can alternatively deep fry them)
  5. Take it out on a paper towel.
  6. In the same pan add the cumene seeds.
  7. As they sizzle add the garlic and onion paste.
  8. Cook the onion paste till well browned.
  9. Add the chopped onion and sautxe9 till browned.
  10. Add the chillies,coriander powder,red chilli powder and mix nicely.
  11. Add the tamaring pulp, jaggery and cook for 1-2 minutes. Add a little water to make a thick sauce
  12. Season with salt.
  13. Toss the fried Jimmykand cubes in this sauce.
  14. Add the chaat masala if using and mix so that all the cubes get coated with the sauce.
  15. Serve immediately garnished with chopped fresh coriander and mint leaves.
Recipe Notes