Khatta Jimikand - खट्टा जिमीकन्द (Indian Yam) a Himachali Cuisine

Jimikand is an Indian Yam and is commonly cooked in Pahari or Himachali cuisine.

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 chilies, finely chopped (opt)
1 tsp. red chili 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 tbs. 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 chilies and a little red chili 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.

Additional

Serve: 6