• Parsely in Hindi
• Oats in Hindi
• Avocado in Hindi

Jimikand Ke Fayde (Health Benefits of Jimikand)

1. Supports Digestive Health

Jimikand is traditionally used to improve digestion and reduce bloating when cooked with the right spices.

2. Helpful in Piles (Traditional Use)

In Ayurveda, suran is known for supporting gut health and is often recommended (in cooked form) for piles.

3. Rich in Dietary Fiber

Keeps you full for longer, making it useful in controlled portions for weight management.

4. Anti-inflammatory Properties

Traditional cooking methods with tamarind, lemon, or vinegar help balance its natural heat.

5. Good Energy Source

Its carbohydrate content makes it suitable for active individuals and during fasting or festive meals.

Is Jimikand Good for Weight Loss?

Yes—with conditions.

✔ Good because it is filling and fiber-rich
✘ Not good if deep-fried or eaten in excess

Best way:

• Boiled or shallow-fried

• Minimal oil

• Balanced spices

Who Should Avoid Jimikand?

Despite its benefits, jimikand is not for everyone.

Avoid or limit jimikand if:

• You have severe acidity or IBS

• You are allergic to tubers

•  People with Kidney Stones. Jimikand is high in oxalates. 

• It is not cleaned or cooked properly

Raw or undercooked jimikand can cause:

• Throat irritation

• Itching

• Digestive discomfort

Why Does Jimikand Cause Itching?

This is a very practical question—and important.

Jimikand contains calcium oxalate crystals, which cause irritation when raw.
As a chef, we manage this easily with proper handling.

How to Clean and Cut Jimikand Safely (Chef Tips)

✔ Always apply oil or lemon juice on hands before cutting
✔ Use a well-oiled knife
✔ Peel under running water
✔ Immediately soak cut pieces in:

• Tamarind water OR

• Vinegar water OR

• Lemon water

✔ Always cook thoroughly—never eat it raw

This single step solves 90% of jimikand problems.

The Chef's Guide to Preparation: Safety & Neutralization

1. The Safety Trick (Handling Raw Jimikand): In the hotel kitchen, we often peeled and cubed 10 kilograms of Jimikand at a time for banquets. The trick we used to keep our hands from getting unbearably itchy was simple but non-negotiable: always wear disposable vinyl or latex gloves while peeling and chopping. The oxalates are potent, and this simple barrier prevents hours of discomfort.

2. The Acid Test (Neutralizing Itchiness): Before cooking, you must neutralize the oxalates. The best way to do this is to boil or steam the chopped pieces until just tender in water that contains an acidic agent. * Pro Tip: Use either a generous squeeze of lemon juice, 2 tablespoons of tamarind pulp, or 1 tablespoon of dried mango powder (amchur) in the boiling water. The acid breaks down the irritating crystals, making the yam perfectly safe and delicious to eat.

3. Textural Mastery: Once boiled and drained, the Jimikand is ready for cooking. Its firm, porous texture is perfect for: * Curried: Added to a rich, thick gravy for a classic Jimikand ki Sabji (the most popular recipe). * Fried: Coated in a spice blend and shallow-fried until crisp for a dry, earthy accompaniment. * Roasted: Tossed in oil and spices and roasted until the edges are caramelized.

How Jimikand Is Used in Indian Cooking

Jimikand is extremely versatile.

Popular Indian Preparations

• Jimikand ki sabji (dry or gravy)

• Suran fry (crispy, shallow-fried)

• South Indian chena curry

• Festive curries with tamarind and jaggery

• Pickles in some regions

In professional kitchens, jimikand is often used as:

• A vegetarian meat substitute

• A filling for cutlets and kebabs

Jimikand ki sabji( Suran ki sabzi)

By Mobasir Hassan

Published: Dec 16, 2025 | Updated: Dec 16, 2025

★★★★★

4.9 stars from 12 votes

⏱️ Prep: 15m | 🍳 Cook: 30m | 🍽️ Serves: 4

🖨️ Print Recipe 📌 Pin it

As a chef, I can tell you that a truly great Jimikand Ki Sabji is all about texture and balance. This is my signature semi-dry preparation—perfectly cooked yam pieces enveloped in a deep, tangy, and spicy masala.

Ingredients

• 500 grams Jimikand, Peeled and cut into 1-inch cubes.
• 1 teaspoon Turmeric Powder (Haldi)
• 1 teaspoon Salt
• 2 tablespoons Tamarind Pulp or Lemon Juice, Crucial for neutralizing itchiness.
• Oil for Frying, As needed
• 3 tablespoons Oil (Mustard or Vegetable)
• 1 teaspoon Cumin Seeds (Jeera)
• Asafoetida (Hing),A pinch
• 1 medium Onion, Finely chopped.
• 1 tablespoon Ginger-Garlic Paste
• 1 cup Tomato Puree (or finely chopped
• 1-2 Green Chili, Slit lengthwise (adjust to taste)
• 1 tablespoon Kashmiri Red Chili Powder, For color without excessive heat.
• 1.5 teaspoons Coriander Powder (Dhania)
• 1 teaspoon Garam Masala
• 1/4 cup finely chopped Fresh Coriander Leaves, 

Instructions

1. Boil the Jimikand: Place the cubed yam in a deep pot with water, turmeric powder, salt, and the tamarind pulp (or lemon juice).
2. Bring to a boil and cook until the yam cubes are about 80% done—they should be tender but still hold their shape firmly. This takes approximately 10–15 minutes. Drain immediately and set aside.
3. In a separate pan, heat 3-4 tablespoons of oil. Gently shallow-fry the pre-boiled Jimikand cubes until they develop a beautiful golden-brown crust on all sides. This step is key to the texture seen in your photograph. Remove and drain excess oil.
4. Heat the remaining 3 tablespoons of oil in a wide, heavy-bottomed pan or kadhai. Add cumin seeds and hing. Once the cumin splutters, add the slit green chilies.
5. Add the chopped onion and sauté over medium heat until it turns a light golden-brown.
6. Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
7.  Lower the heat. Add Kashmiri Red Chili Powder, coriander powder, turmeric, and cumin powder directly to the oil mixture. Sauté for 30 seconds. This step 'blooms' the spices, intensifying their color and flavor.
8. Pour in the tomato puree. Add salt and mix well. Cook the masala on medium-low heat, stirring occasionally, until the oil begins to separate from the mixture (about 5-7 minutes).
9. Gently fold the golden-brown, pre-fried Jimikand cubes into the cooked masala.
10. This is a semi-dry sabji. Add about 1/4 cup of hot water only if the mixture is too dry, ensuring the masala thoroughly coats the yam pieces.

11.  Cover the pan and let the dish simmer on low heat for 5 minutes. This allows the Jimikand to absorb the flavors of the masala.

12. Stir in the garam masala and check the salt. Garnish generously with freshly chopped coriander leaves.

Chef's Notes

• Why Acid? The tamarind or lemon juice is vital to neutralized the calcium oxalate in the yam, preventing the throat and mouth from itching. Don not skip this step.
• Frying the boiled Jimikand after cooking  is the secret to a firm and non- mushy texture, unlike simply boiling it entirely in the curry.
• Mustard oil is traditional, but any high heat cooking oil (like vegetable or canola oil) works well.

📊 Nutrition (Per Serving)

Calories	280 kcal
Protein	4g
Fat	14g
Carbs	35g

Dinner American

❤️ ENJOYED THIS RECIPE?

Leave a comment or share it with friends!

Basic Cooking Methods for Jimikand

• Boiling: Softens texture, reduces irritation

• Shallow frying: Best for crispy sabzi

• Slow cooking: Ideal for gravies

• Pressure cooking: Fast and safe for beginners

Frequently Asked Questions (FAQs)

Final Thoughts from a Chef

Jimikand is a forgotten hero vegetable of Indian kitchens. When treated with respect—cleaned properly, cooked thoroughly, and balanced with the right ingredients—it delivers incredible flavor and nutrition.

If you’ve avoided jimikand until now, start with a simple sabzi, follow the safety tips, and you’ll see why it has survived in Indian cuisine for centuries.  "Have you ever cooked Suran at home? Tell me in the comments if you prefer it fried or in a curry!"

Disclaimer: I am a professional chef, not a doctor. The health benefits mentioned here are based on traditional Ayurvedic practices and general nutritional data. Please consult a medical professional before making significant dietary changes, especially for conditions like piles or during pregnancy.