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