This elephant yam curry (suran curry) has made me walk down the memory lane when I myself used to grow few fresh vegetables at my home garden. Those were the good old days of Mangalore when I had very few square meters of fertile land at the backyard which I turned in to garden to grow vegetables. Though I wasn’t very serious and careful in growing, many veggies have been steadily supplied to my kitchen from the so called Garden, to cook wholesome and nutritious meals to my family. It’s quite surprising but true.
This idea of growing veggies has begun with curry leaves plant which I found to be mandatory as I used to run out of them while cooking. In my effort to nurture the same, I had to pour kitchen waste along with water which had peels, seeds in it. Eventually these seeds which had to act as compost had begun sprouting, seedling all by themselves. It was a great pleasure watching these tiny creepers, plants growing with flowers and fruits. Very little effort of mine had rewarded me in terms of fresh, organic produce like Mangalore cucumber, elephant yam and bitter gourd. These were the treasures of my cooking life then.
Even here in U.A.E, I try to grow few basic greens and veggies in terrace pots and make my kids to water and nurture them. It gives them a chance to learn an important lesson of life cycle and they experience a satisfaction that comes from caring for something over a time. Through this, kids will learn to appreciate the food that is put on their dining table every single day.
Coming back to the recipe, elephant yam curry combined with sprouted chickpeas has no lentils, instead handful of fresh grated coconut is used to thicken the gravy. It’s an easy curry where grinding coconut is absent and all veggies are cooked to perfection with tamarind, salt, jaggery and sambar powder.
Less time in kitchen, some leisure time to rest and comfort meal is what you can achieve on the day you cook elephant yam curry.