SURAN (ELEPHANT YAM) PICKLE — SINDHU
Suran goes by a variety of names in India. It is Suran in Maharashtra, Jimikand in UP, Chena in Kerala and Ool (like “sole”) in Bihar. There are all kinds of yams and this one is the elephant yam; it can grow to several kilograms. And it is not sweet by a long shot. In fact if you are unlucky you may get to buy a particularly acrid one which will sting your fingers as you cut it and cause acute digestive distress when you consume it.
20 minutes to prepare it and 3 days of sunshine.
The ingredients for medium sized jarful of pickle
1/2 kg Suran
250 grams ginger
250 grams green chilly
1 tablespoon of ajwain seeds
1 tablespoon of nigella (kallounji or mangrail) seeds
50 gram dry raw mango powder
1 cup mustard oil.
Salt to taste.
Method: Skin the suran and grate it. Skin the ginger and grate it. Grind the chilly to a coarse paste. Mix these along with the other ingredients mentioned above. Keep in a glass jar and put it out in the sun for three days.
This was one of Siddharth’s favourite pickles.