Elephant Yam or Suran curry

Posted by in Dinner, Indian, Tomatoes, Vegan, Vegetables, Yam

This vegetable is also known as jimikand.  It is quite a formidable looking tuber, with a thick skin which looks somewhat like a elephant’s hide.  For a long time I did not cook it just because it looked too tough.  But cooked curry made with elephant yam is so tasty, that I finally succumbed.  The first time I made this curry was after I watched a neighbour peel and boil jimikand.  She belonged to Rajasthan where this is a staple food.  I tasted her preparation, yummy.  Now I cook it fairly regularly.  It has numerous benefits like it aids digestion, controls bloating and reduces bad cholestrol.  It is a good Paleo substitute for potato.  


The trick to cooking Jimikand is to peel it and boil it first.  The skin is tough, so I peel a thick layer off.  Then I cut it into cubes and boiled it with a bit of salt and juice of a lemon.  It is advisable to peel and cut raw yam either wearing gloves or oiling one’s hands.  The vegetable is sticky and the sap makes the skin itch.  

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 This recipe is for a lightly spiced yam in a yogurt gravy.  First I lightly fry the boiled yam.  Some people don’t do this, and it works fine.  I like the slightly golden colour of the fried yam.


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Then I make the gravy with tomato and yogurt.

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Jimikand/Elephant Foot Yam/ Suran with Yogurt gravy
Serves 4
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
7 calories
2 g
0 g
0 g
0 g
0 g
22 g
1 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 7
Calories from Fat 1
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 1mg
Total Carbohydrates 2g
Dietary Fiber 1g
Sugars 1g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. Suran (yam)-500 gms
  2. Juice of one lemon
  3. Yoghurt- half cup
  4. Turmeric-3/4 tsp
  5. Chili powder-1 tsp
  6. Coriander powder-1 tsp
  7. Hing - half tsp
  8. Garam masala-1/3 tsp
  9. Salt-1 tsp
  10. Cumin seeds - half spoon
  11. Mustard seeds - half spoon
  12. Curry leaves 6-7
  13. Fresh coriander-2 tbsp for garnish
  1. To clean and chop yam - Before you start working - apply oil on your hands and then scrub the yam under running water and then make big slices or strips. Then peel the yam skin carefuly with a strong and sharp knife. Don't forget to grease your hands otherwise they may get itchy due to the yam's skin.
  2. Cut into big pieces, and wash them thoroughly. Boil till done, or pressure cook with 2 glasses of water for 2 whistles on medium heat.
  3. Drain and keep aside. Add juice of lemon and mix thoroughly.
  4. Now lightly fry the suran till golden brown. Remove from oil and keep aside.
  5. Heat the oil, add all the dry spices.
  6. Once they are fried, add curry leaves
  7. Add dry spices and fry lightly
  8. Add tomato ginger puree, fry until oil separates
  9. Add suran
  10. Lightly whip up the yogurt, add to the cooking vegetable
  11. Lower the heat to medium, cook for 5 minutes
  12. Remove from heat and garnish with fresh coriander leaves
  1. Goes well with roti or naan
Adapted from Recipe inputs by my Rajasthani friend
Adapted from Recipe inputs by my Rajasthani friend
Desi Paleo http://cooking.ritulalit.com/


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