If I have to introduce you to Chhattisgarhi cuisine, I would begin by bringing two diverse flavours together: amataha, or a sour burst on your tongue, and the flavour and texture of jimikanda, or elephant yam” the paneer of our palate.
Jimikanda is the king of vegetables in our state, and graces the buffet on any occasion. Jimikanda Amtaha is a curd-based preparation, seasoned with traditional spices. It isn’t your comfort dish, but it’s so beloved here that we even have a song about it!
Here I share a family recipe, mostly prepared by the Brahmin community of Raipur.
To boil jimikanda
| Jimikanda | 500 grams |
|---|---|
| Tamarind | 30-40 grams |
| Lemon | 1 |
| Salt | 2 tablespoons |
For the spice mix
| Garlic | 12-14 cloves |
|---|---|
| Whole coriander seeds | 3 tablespoons |
| Rice | 1 tablespoon |
| Dried red chillies | 3-4 pcs |
| Oil | 1 teaspoon of any neutral flavored oil (I use sunflower oil) |
For seasoning
| Oil | 2 tablespoons |
|---|---|
| Mustard seeds | 1 teaspoon |
| Curry leaves | 10-12 pcs |
| Spice paste | all of it |
| Turmeric powder | 1 teaspoon |
| Salt | to taste |
| Khatta dahi (sour curd) | 500 grams |
| Water | 4.5-5 cups |
| Jhurga or lobia (cooked) | 1 cup |
What You Will Need
Tools
You will need a mixer-grinder, a deep-bottomed pan or kadhai, a pressure cooker, and a few other utensils common to most kitchens.
Prep-work
Jimikanda
Pressure cook the jimikanda with tamarind, lemon, and salt for 3 or 4 whistles, 4 or 5 hours in advance. Jimikanda can cause itchiness, and these other ingredients help reduce this effect.
After it cools, peel it, and cut into small slices. Spread the slices on a tissue paper or newspaper, and let them dry for 4 or 5 hours.
Deep fry the jimikanda for 8 to 10 minutes, on high flame, until golden brown colour.
Jhurga
Soak the jhurga for 4 or 5 hours, and pressure cook it for 1 whistle with salt.
Spice mix
Lightly toast the whole spices in oil for 2 or 3 minutes, and blend them into a smooth paste with 4 or 5 tablespoons of water.
Instructions
Heat oil in a large kadhai; add the mustard seeds, let them pop, and add curry leaves.
Add the spice paste, and stir for 5 or 6 minutes on a medium flame.
Add salt, turmeric powder, and curd. Immediately add water, and keep stirring.
Let it boil for 5 minutes on a high flame, and add the deep-fried jimikanda and boiled jhurga and continue to cook for 8 to 10 minutes.
Now garnish the jimikanda aau jhurga ke amtaha with fresh coriander, and serve it with steamed rice.
Tips
As jimikanda is a tuber, wash it thoroughly to remove dirt.
You can also cook the tuber with guava leaves, to reduce itchiness.
Variations (s)
You can also substitute sour curd with tomato paste; this variation is called jimikanda masalha.
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2 comments
I my childhood my mother whenever cooked jimmikanda she duped us that non-veg is being prepared.for a long time she died jimmikand for mutton as she knew we liked mutton but father was a strict religious and vegetarian.
*faked instead of died