Today we are going to learn one more Chhattisgarhi delicacy that is prepared on special occasions. Jimikand as you know is a very important vegetable in Chhattisgarhi cuisine and is called the king of all vegetables. It is prepared in both masala and curd based gravies and is relished especially with rice, the staple food of Chhattisgarh region. In this recipe we will also use jhurga also called as lobia in Hindi and black-eyed peas in English.
So let’s jump into the recipe!
Wash the whole jimikand and cut it into big portions. Cook these chunks in pressure cooker with some water, a small ball of tamarind, a piece of alum and some salt. Once it is boiled cut into small pieces and let dry for thirty minutes. Fry these pieces and keep aside.
Soak the black-eyed peas for about two hours before cooking.
In a pressure cooker take the soaked jhurga, one tomato and some salt and cook on medium flame till three whistles.
In a bowl mix four table spoon of curd, one tea spoon turmeric powder, one tea spoon red chili powder and two table spoon chick-pea flour.
Add a glass of water to the curd mixture and stir. Keep aside.
In a pan heat one table spoon oil and add one tea spoon each of mustard (sarso) seeds and fenugreek (methi) seeds and let them crackle. Now add two dry red chilies.
Add the boiled tomato to the pan and fry till it leaves oil.
Add the black-eyed peas and fried jimikand and mix.
Now add the curd mix to the pan. Adjust salt and let cook in medium flame for about ten minutes.
The jimikand-jhurga kadhi is ready. You can add chopped coriander leaves if you wish and enjoy with a good helping of rice!
Preparation time: 60 minutes
Cooking time: 15 minutes
- Jimikand or Yam – 500gms
- Alum – 1 small piece
- Tamarind – a ball size of a lemon
- Jhurga or black-eyed peas – 1 cup
- Tomato – 1
- Curd – 4 tablespoons
- Besan (chickpea flour) – 2 tablespoons
- Tumeric – 1 tsp
- Red Chilli powder – 1 tsp
- Dry red chilies – 2
- Mustard (sarso)seeds – 1 teaspoon
- Fenugreek (methi) seeds – 1 teaspoon
- Salt – to taste
- Oil – for frying and tempering
For Jimikand or Yam:
- Wash the Jimikand thoroughly.
- Cut into large chunks.
- Put them in the pressure cooker and add alum, salt and tamarind.
- Add enough water to submerge the Jimikand.
- Pressure cook for 3-4 whistles.
- Let the pressure release. Jimikand should be cooked but firm.
- Let cool and then cut into small 2 inch pieces.
- Let dry in the sun for about 30 minutes.
- Deep fry in oil till golden brown and keep aside.
For jhurga or black-eyed peas:
- In a pressure cooker put the jhurga, salt and tomato with two cups of water.
- Cook for 3 whistles.
- Separate the tomato and jhurga.
- Mash the boiled tomato and keep aside.
- Mix curd, turmeric and red chili powder in a bowl. Add a glass of water to this mixture and stir. Keep aside.
- In a pan heat oil and crackle the mustard and fenugreek seeds.
- Add dry red chilies and fry for few seconds.
- Add the mashed tomato and fry till oil separates.
- Add boiled jhurga and fried jimikanda to the pan and mix.
- Add the curd mixture to the pan.
- Adjust salt and cook on medium flame for ten minutes.
- Put off the flame, add chopped fresh coriander leaves and serve with fragrant rice!
I would love to hear from you if you liked this recipe or have suggestions, questions, comments or feedback.