This wholesome and flavorful Suran Sabji (Elephant Foot Yam Curry) is a comforting, no-fuss dish that’s incredibly easy to prepare. What sets it apart is its simplicity — there’s no use of store-bought spice powders or complex masala blends, yet the taste is rich, satisfying, and naturally delicious.
Instead of relying on heavy spices, this sabji celebrates the earthy, nutty taste of suran itself. It’s cooked with basic ingredients like mustard seeds, green chilies, curry leaves, and a touch of ginger — all of which enhance its aroma and flavor without overpowering the vegetable. The tempering infuses the dish with a subtle heat and depth, while the natural texture of suran adds heartiness to every bite.
Ideal for a wholesome lunch or a cozy dinner, this flavorful dish complements chapati, paratha, or even a comforting bowl of dal and steamed rice beautifully. Whether you’re looking for a nourishing everyday meal or a humble side dish with Ayurvedic vibes, this suran sabji is a delightful choice that proves you don’t need a pantry full of spices to create something truly satisfying.
❤️ About This Suran Sabji Recipe
Suran, commonly known as Elephant Foot Yam in English, is a versatile and nutritious root vegetable. In Hindi, it is referred to as Jimikand.
This sabji is carefully crafted using ingredients that are considered vrat-friendly, making it a suitable option during Hindu fasting days—provided Suran is accepted in your family’s upvas diet.
In our Gujarati household, we lovingly call this dish ‘Suran nu Shaak’, a traditional name for this humble yet flavorful preparation.
It is a satvik recipe, meaning it contains no onion and no garlic, yet it delivers delicious taste through simple, wholesome ingredients.
❤️ About This Suran Sabji Recipe
Here’s a snapshot of all the ingredients you’ll need to prepare this flavorful Suran Sabji. Just 9 simple ingredients and around 30 minutes are all it takes to whip up this wholesome and satisfying dish.
- Suran (Elephant Foot Yam): Finding fresh suran in Indian grocery stores across the USA can be quite uncommon. It’s more typical to come across its frozen version, which is conveniently available year-round.. On those lucky days when I do spot it, I always grab some. However, the frozen version is a reliable alternative and readily available throughout the year in the freezer section. For this recipe, I’ve used frozen suran cubes, as shown in the picture. They save time and cook evenly, making them a practical choice for busy kitchens without compromising much on taste.
- Ghee: Ghee adds a rich, buttery aroma and elevates the flavor profile of the sabji, giving it a warm, comforting depth that’s hard to replicate with regular oils. It also adds a soothing aroma that complements vrat (fasting) dishes beautifully. If you prefer a vegan or lighter version, you can easily swap ghee with a neutral cooking oil like sunflower or peanut oil.
- Peanuts: For this recipe, I have used whole raw peanuts to add a nice crunch and a nutty contrast to the soft suran pieces. However, I must admit that the image above mistakenly shows crushed peanuts instead—thank you for understanding! Whether whole or slightly crushed, peanuts bring a delightful texture to the dish, so feel free to use what you prefer or have on hand.
- Green Chili & Black Pepper: These two ingredients are the main sources of heat in this simple yet flavorful dish. The beauty of this sabji lies in how customizable it is—you can easily adjust the number of green chilies and the quantity of black pepper powder based on how spicy you like your food. During vrat, I keep it mildly spiced, but on regular days, I don’t shy away from turning up the heat a bit!
- Rock Salt (Sendha Namak): Since I prepared this sabji during a Hindu fasting day (upvas), I used sendha namak, which is considered pure and suitable for vrat meals. It gives the dish a slightly different mineral flavor compared to regular salt. If you’re making this on a regular day or not observing a fast, feel free to substitute it with standard iodized or sea salt.
👩🍳 How To Make Suran Sabji? (Stepwise)
1) Start with the Frozen Suran Measure out the needed quantity of frozen suran (elephant foot yam) cubes straight from the packet. This finishing touch adds a vibrant splash of green and infuses the dish with a fresh, earthy aroma that brightens every bite
2) Boil the Suran in Pressure Cooker Transfer the frozen cubes to a pressure cooker and pour in just enough water to fully submerge the pieces. Secure the lid, place the whistle, and cook on medium heat until you hear one whistle. Once done, switch off the heat and let the pressure come down on its own. After the cooker cools down, gently open the lid and strain out all the leftover water.. This ensures the suran remains firm and doesn’t turn mushy.
3) Begin the Tempering Heat ghee in a heavy-bottomed pan over medium heat. Once the ghee is hot and aromatic, toss in cumin seeds and allow them to sizzle and crackle — this step releases their nutty fragrance and is the foundation of flavor in this sabji.
4) Add Crunch and Heat Sauté this mixture for a minute or two until the peanuts are nicely roasted and start turning slightly golden. This adds a delightful crunch and subtle spice to the dish.
5) ncorporate the Boiled Suran Add the boiled suran cubes to the pan. Stir everything together so the suran gets evenly coated with the tempered ghee, spices, and peanuts.
6) Quick Saute for Flavor Let the mixture sauté for another 1-2 minutes so that the flavors blend well and the suran absorbs the ghee and spices. Stir occasionally to avoid sticking.
7) Add Yogurt for Creamy Gravy Reduce the heat to low and gently stir in fresh yogurt (dahi). Be sure to add it gradually while continuously mixing to prevent it from curdling. The yogurt adds a gentle tanginess and a smooth, creamy consistency that beautifully balances the flavors of the sabji.
8) Simmer to Perfection Allow the sabji to simmer gently for around 3-4 minutes, stirring occasionally. You’ll notice the yogurt transforms into a thick, luscious gravy that beautifully clings to the suran cubes.
9) Finish with Fresh Herbs Toss in a handful of finely chopped fresh cilantro and gently stir one last time.
10) Serving Tip As the sabji rests or cools, most of the gravy gets absorbed by the suran, leaving behind a semi-dry, flavorful preparation. That’s the perfect consistency you want — lusciously moist and flavorful, yet firm enough to hold its shape without being watery.. By the time you serve it, the dish will be packed with flavor and have just the right consistency (as you may notice in the main picture if referring to a visual guide).
💭Expert Tips
- Handling Fresh Suran Carefully: If you’re using fresh suran (elephant foot yam), be aware that peeling and chopping it can sometimes cause an unpleasant itching sensation on your hands. This is quite common due to the oxalate crystals present in the vegetable. To avoid this irritation, it’s a good idea to lightly coat your palms and fingers with a bit of oil before starting. This simple step creates a protective layer between your skin and the suran, making the preparation process much more comfortable and irritation-free.
- Adding Yogurt Without Curdling: Yogurt adds a subtle tang and creaminess to the sabji, but it needs to be handled with care. One important tip is to always reduce the flame to low or even turn it off for a moment before adding the yogurt to the pan. If added directly to very hot oil or masala, yogurt can split or curdle, which alters both the texture and appearance of the dish. Stirring it in slowly over gentle heat ensures a smooth and creamy result.
- Enhancing Flavor on Non-Fasting Days: On days when you’re not observing a fast (upvas), and your dietary rules are more flexible, you can elevate the flavor of the suran sabji by including a few basic spice powders. Add about ¼ teaspoon of turmeric powder for earthy warmth, ½ teaspoon of red chili powder for heat, ½ teaspoon of coriander powder for a subtle citrusy note, and. These spices complement the natural flavor of suran beautifully and make the dish more robust and satisfying.
🍽 Serving Ideas For Suran Sabji
- During vrat (Hindu fasting days), this wholesome suran sabji makes a perfect meal when paired with traditional flours allowed during fasts. You can serve it with kuttu ki puri (buckwheat flour puris), rajgira puri (amaranth flour puris), or singhare ki puri (water chestnut flour puris) for a satisfying and complete fasting thali. If you prefer flatbreads, it also goes wonderfully with rajgira paratha or kuttu paratha, making it a nourishing yet vrat-friendly combination.
- On regular, non-fasting days, this delicious and mildly spiced suran sabji pairs beautifully with everyday rotli (Gujarati-style soft chapati). You can also enjoy it with regular wheat chapati, plain paratha, or even serve it as a side dish in a traditional Indian thali along with dal, rice, and salad for a balanced meal.
