## Suran Ja Tuk Recipe – Sindhi Deep Fried Yam / Jimikand – Easy & Delicious Recipe
Discover how to make a delicious and authentic **Suran Ja Tuk Recipe – Sindhi Deep Fried Yam / Jimikand** with this easy-to-follow recipe. A traditional **Sindhi Side Dish**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 25 minutes
**Total time:** 35 minutes
**Cuisine:** Sindhi
**Course:** Side Dish
**Diet:** Vegetarian
### Ingredients for Suran Ja Tuk Recipe – Sindhi Deep Fried Yam / Jimikand:
* 400 grams Elephant yam (Suran/Senai/Ratalu) – peeled and cut into 2 inch cubes
* Salt – salt to taste
* Sunflower Oil – for deep frying
* 1 teaspoon Cumin powder (Jeera) – to sprinkle
* 1 teaspoon Red Chilli powder – to sprinkle
* 1 teaspoon Amchur (Dry Mango Powder) – to sprinkle
### Step-by-Step Instructions to Make Suran Ja Tuk Recipe – Sindhi Deep Fried Yam / Jimikand:
1. in a pressure add 1/4 cup of water, some salt to taste and the peeled and cubed yam.
2. Close the pressure cooker, and pressure cook for 1 whistle.
3. Turn off the flame.
4. Instantly release the pressure, by lifting the whistle with a spoon.
5. Open the lid of the pressure cooker, drain out all the water and place the boiled yam cubes on an absorbent paper.
6. Heat oil in a kadai.
7. Place a yam cube on your palm and slightly smash to flatten keeping the entire yam piece intact.
8. Repeat the same for all the yam cubes.
9. Now gradually add the Suran Ja Tuk into the kadai with hot oil.
10. Fry them until it gets a deep golden brown colour.
11. Remove them using a slotted spoon and place on an absorbent paper.
12. Once the excess oil has drained out, place these Suran Ja Tuk in a serving platter, sprinkle cumin powder, red chilli powder and amchur powder and serve.
13. Serve Suran Ja Tuk along with a meal of Sindhi Koki, Sindhi Sai Bhaji Recipe – Wholesome Sindhi Dal With Vegetables, Papad, and Dahi for an indian lunch or dinner.
### Tips for the Best Suran Ja Tuk Recipe – Sindhi Deep Fried Yam / Jimikand:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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