Himachal Style Khatta Jimikand Recipe - Spicy Tangy Yam
In this recipe, the yam is tossed along with browned onions and cooked with Indian spices like garam masala, amchur powder.
Himachal Style Khatta Jimikand Recipe (Spicy Tangy Yam) is more typically found in Pahari region, where there is a good produce of yam found in the hilly region. The cuisine hails from the snow Cap Mountains of himachal where cooking exotic food is very minimal.
The yam is tossed along with browned onions and cooked with Indian spices like garam masala, amchur powder. The tanginess in the dish comes from the tamarind water that is cooked till the subzi thickens.
If you are looking for more Yam Recipes, here are some that you can make in your kitchen:
- 300 grams Elephant yam (Suran/Senai/Ratalu) , chopped small
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Kalonji (Onion Nigella Seeds)
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1/2 teaspoon Kala jeera (niger)
- 1/2 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 1 Onion , chopped
- 4 cloves Garlic , chopped
- 1 inch Ginger , chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 2 teaspoon Garam masala powder
- 1 teaspoon Amchur (Dry Mango Powder)
- Salt , to taste
- Mustard oil , for cooking
How to make Himachal Style Khatta Jimikand Recipe - Spicy Tangy Yam
To begin making the Himachal Style Khatta Jimikand Recipe, heat a pressure cooker with oil, add all the seeds that are mentioned above including cumin seeds, kalonji, methi seeds, kala jeera and mustard seeds.
Allow it to crackle for few seconds. Add in curry leaves and leave to splutter for few seconds.
Add ginger and garlic and saute until they soften. Add in onions and cook until they turn golden brown.
Add chopped yam along with all the spice powders and salt to taste and give it a stir.
Add about 1 cup of water and pressure cook the yam for atleast 3 whistle until it becomes soft.
Once done switch off the heat and allow the pressure to release naturally and bring the cooker back on the heat.
Open the lid and keep sauteing until the water has all evaporated and the subzi thickens.
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