Jimikanda Aau Jhurga Ke Amtaha


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.

Jimikanda 500 grams
Tamarind 30-40 grams
Lemon 1
Salt 2 tablespoons
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)
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


You will need a mixer-grinder, a deep-bottomed pan or kadhai, a pressure cooker, and a few other utensils common to most kitchens.



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.



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.



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.



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.

  1. 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.

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