Suran ki Latpati sabzi

Elephant foot yam probably originates from India or Sri Lanka.  It is an important tuber crop of tropical and sub-tropical countries because of its yield potential and culinary properties. In India, it has gained the status of a cash crop due to its high production potential, market acceptability and profitable economic returns with a production potential. It has a good source of protein as well as starch and is very popular as a vegetable in various Indian cuisines.

Elephant foot yam is known to have a great effect in lowering the levels of bad cholesterol in the body. It is widely used as a slimming food. Omega-3-fatty acids present in it help in increasing the levels of good cholesterol in the body.

Elephant foot yam can be helpful in reducing the risks of heart attacks. It also helps in relieving the clots formed in arteries and veins. This action can also be helpful in reducing high blood pressure and further complications like coronary artery disease.

Also good in Cancer Prevention. As we all know that Elephant Yam is loaded with dietary fiber therefore it is quite beneficial in the prevention of colon cancer. Additionally, this vegetable is also rich in vitamin A content. This vitamin is advantageous in preventing lung and oral cavity cancers.

The powerful antioxidants present in elephant foot yam is said to be effective in slowing down the aging process. It is also suggested in the treatment of arthritis. 

Eating Elephant Yam regularly can help you improve your digestive health. This yam is loaded with antispasmodic, inflammation fighting, carminative, appetizing, digestive and stomachic properties. These effects help improve digestion and appetite. This vegetable is effective in curing abdominal cramping, flatulence, bloating, dysentery, worm infestation, ulcers, excessive stomach acid and many other stomach related issues. Regular consumption of Elephant Yam can help alleviate various types of gastrointestinal problems including constipation, irregular bowel movements, upset stomach and piles.

Having so many health benefits make it a favorite of Ayurved. And in U.P. this vegetable is made in every household on the occasion of Diwali. Why it is mandatory to cook this on Diwali, honestly I don't know but this is a ritual.

Today I made this masala sabzi which my mom used to make on the festival and it goes so well with puris and parathas. 

Ingredients:

* Suran-300 gm. peeled and chopped

* Onion-2 small

* Garlic-3 cloves

* Garam masala (I use freshly ground 2 black peppers, 2 cloves, 4-5 black pepper, 1 tsp. cumin, 1/2 tsp. black cumin, 1/4 stick cinnamon )

* Red chilli powder-1 tsp.

* Turmeric powder-1/2 tsp.

* Coriander powder-1 heaped tsp.

* Salt

* Amchoor powder-3 tsp.

* Mustard oil-3-4 tbsp.

Method:

* Boil suran in 1 cup water with lemon juice or khatai. I was using frozen, so I boiled in pressure cooker till 2 whistles.

*Cool and heat a kadai or pan and add 2 tbsp. mustard oil and when smokey hot, add 1 bay leaf and remove.

* Now add sliced onion 1 tsp. and fry till light brown and add boiled and drained suran.

* Cook till little brown crust appears.

* In the same vessel, pour rest of the oil and when hot, add 1 tsp. sliced onion.

* When slight brown, add blended onion garlic and garam masala and all the spices except khatai powder.

*When oil comes on the surface, add fried suran and mix.

* Cover and cook till everything fuses together.

* Now add khatai powder and cover and cook on slowest settings for 5 more minutes. * serve with puris, parathas, chapatis or dal-rice.