Jimikand is also called elephant yam or elephant foot yam and in the first look gives an impression of an ugly and disfigured dusty lump of some wild vegetation. Am also at awe about the one who actually discovered the way to cook yam. It is rather a queer one. Native tuber of tropical areas of Asia and Africa, it also blossoms edible greens and has amazing health benefits.  Cooked in this way it also turns out to be a beautiful sight. Hold your skillets and read on….

ingredients for a healthy eating

How to prepare Jimikand

….need to know (food details)

• Number of people served : 4 @ lunch or dinner
• Preparation time : 30 mins
• Serving size : 3 to 4 tablespoons or 1 medium bowl

….and we need (ingredients)

• Jimikand / Yam 500 gms : It has a potato like flavor with some texture of sweet potato. They are a good source of Vitamin C hence good for bones and immunity.
• Lemon 1 : Again a great source of Vitamin C supporting weight loss and digestion, lemon carries the mild tangy flavor to the dish.
• Tomatoes 2 : Filled with potassium, magnesium and Vitamin A, C & K, tomatoes form the base of the gravy.
• Ginger 2 & 1/2 inch : Warm and zesty flavor is accompanied with antioxidant, antinflammatory benefits.
• Yogurt (hung curd) 1/3 cup : This forms the part of the gravy and milds the earthiness of yam. Wonderful digestive and food regulator.
• Mustard Oil 100 grams : Enhances the pungency created in the dish alongwith mustard seeds.
• Heeng (asafoetida) 2 pinches : Heeng controls blood flow and sugar level and further adds pungency.
• Mustard seeds 1/2 teaspoon) : Sour flavor and good source of Vitamin A and Omega 3 fatty acids.
• Cumin 1/2 teaspoon : Great digestive, boosts immunity, antiviral, antibacterial, the cumin has an earthy and musky flavor. Cumin is the 2nd most used spice in the entire world.
• Turmeric 1/4 teaspoon : Turmeric blends well with mustard and gives an amazing yellow orange color to the dish. It has a mild pungent & bitter essence. It is a wonderful antioxidant and antiinflammatory.  
• Coriander powder 1 teaspoon : Coriander lowers blood sugar and pressure and is a great digestive besides bringing light citrus flavor to the gravy.
• Garam masala 1/3 teaspoon : It is the undeniable king of spices in an Indian kitchen. Traditional Indian spice concoction is good for lowering blood sugar, pain, helps digestion, promotes weight loss and immunity.
• Curry patta (curry leaves) 4 : Amazingly helpful for heart, hair and skin, the curry leaves have an extreme aromatic fragrance.
• Coriander 2 teaspoon : Top garnisher across the world.
• Salt to taste : I used 3/4 th teaspoon. Choice of salt is always your own !!

….time to cook ‘n roll (cooking instructions)

• Chop the ginger and tomatoes.
• Make a crude paste of yogurt, tomatoes and ginger.
• Chop the yam in flat 1 to 1 & 1/2 inch square pieces.
• Now heat a skillet and fry the yam pieces sufficiently to dry off the sap but retain the softness of the vegetable. This is an extremely  critical and unique step in cooking yam. You do not do this and all your guests and family will be choking and coughing madly. Take off and set aside.
• Now heat 3 tablespoon oil in the skillet. Add the cumin, mustard seeds and heeng and make the seeds crackle on medium flame.
• Add coriander powder, turmeric, curry leaves and the paste mix of curd, ginger and tomato and saute well for 5 to 7 minutes.
• Now add the previously fried jimikand, 1 & 1/2 glass water and salt to taste and mix well.
• Cook well for 10 minutes. Keep checking for the softness of the vegetable (i.e. it should not get mushy) and thickness of the gravy (your choice of viscosity).
• Now add garam masala and garnish with chopped coriander.
• Serve covered and hot.

Storage : Can be refrigerated and eaten in bits for 7 days.

Missing Something ? : All i can think of for supplementing is black with yellow mustard seeds and garnishing with 1/2 teaspoon chopped mint leaves instead of  2 teaspoon of coriander.