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Ingredients:
- 300 gms of diced Suran
- 1/2 cup of shredded coconut
- 1 big onion ( to make paste)
- 1 small onion
- 1 tbsp ginger-garlic paste
- 1/2 tsp mustard seeds
- 4-5 Kokum (garcinia indica)
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp kashmiri chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 2-4 tbsp oil
- 1 tsp salt
- Water for cooking
Method:
- Thoroughly wash and clean the suran. It is little hard to cut, so carefully dice it. Don’t forget to apply some kokum/tamarind etc to it after cutting.
- Incase using frozen suran then we’ll use same directly in the recipe as its already cleaned and diced.
- Next we’ll prepare base coconut-onion gravy paste. In hot pan, add 1 tbsp of oil and once it is hot add sliced big onion. Saute it occasionally and when it turns translucent, add shredded coconut into it. Stir them in between and let it turn slightly brown in colour. Turn off the heat and let the mixture cool down to room temperature. Grind the mixture into thick fine paste using minimum water.
- Again switch on the heat and take a wok or kadhai. Add 2 tbsp oil into it and once oil is hot add mustard seeds. It will start spluttering and then add finely chopped onions into the wok/kadhai.
- When onion turns translucent, add powdered spices ie. turmeric, red chilli, kashmiri chilli, coriander powder one after the other. Next goes in – ginger garlic paste into the kadhai. Mix everything well, if required add little water. Once raw smell of spices goes off, add diced suran into it. Add about 1 cup of hot water, stir everything together. Cover it and let it cook on high-medium heat for 8-10 minutes. This helps to soften the diced suran.
- Next add prepared gravy paste into the kadhai. Also add garam masala and kokum along with gravy into it. Give a quick stir, cover it and let further cook on medium-low flame. When oil starts releasing from the sides of the pan, our gravy is cooked. Take one suran piece and see if it can be pressed between fingers. If suarn is soft that means our bhaji is ready to serve.
- This ‘Suran Bhaji’ can be enjoyed with chapati/phulka or even goes well with plain rice.
