Suran (Elephant Foot Yam) Stir-fry

Suran (Elephant Foot Yam) Stir-fry

  • Servings: 1-2
  • Difficulty: easy
  • Print

Suran Stir-fry

 

 

 

 

 

 

 

Firstly, the good news – suran (also known as elephant foot yam) is a dieter’s dream. Surprised? I certainly was!

During my most intense weight loss phase, I foolishly avoided this root vegetable thinking that it was high in calories and carbohydrates.

There came a day when I was craving suran so badly that I decided to look up its nutritional value. Lo and behold, I discovered the vegetable’s numerous health benefits.

Suran has plenty of minerals, omega 3, good for those watching their blood sugar level and is very high in fiber.

According to this website, “the fiber content in elephant yam is naturally high and therefore, it is usually considered a slimming food, as it promotes weight loss and reduces the levels of cholesterol in the body. If elephant yam is cooked in the right way, it can be eaten without any fear of weight gain.”

100 grams of the vegetable has 79 calories (same as white potato), but – in my humble opinion – is far healthier

Here’s a very quick and simple method of cooking suran which requires minimum ingredients. It is my mum’s recipe and, till recently, the only way I knew how to eat suran.

With benefit of new knowledge, looking forward to some kooky experiments with this hardy tuber.

easy, comforting and quite filling

Since I love it so much, I eat a bowl of this on its own for dinner. You can also serve it with any type of bread.

Ingredients

500 Grams suran

1-2 Teaspoons minced ginger-green chilli paste

1 Teaspoon turmeric powder

A generous pinch asafoetida

1-2 Teaspoons oil

Salt to taste

Method

  1. Peel and cube suran in even, bite size pieces. It is important to make sure that you try and cut them all the same size so that they cook evenly.
  2. Wash the suran cubes in plenty of water till the water runs clean.
  3. Heat the oil in a wok like pan.
  4. When the oil is hot, lower the heat and add the asafoetida and turmeric powder.
  5. Stir for 30 secs.
  6. Tip in the suran cubes, ginger-chilli paste and salt to taste.
  7. Mix well, cover and cook for about 20 minutes till suran is tender.
  8. Enjoy hot.

Note:

  1. Some varieties of suran can cause irritation to the throat therefore it is important to make sure that you cook the vegetable fully.
  2. If you have sensitive skin, you may like to rub some oil on your hands before you start peeling the suran. The oil acts as a protective barrier and won’t cause irritation.

Advertisements

4 thoughts on “Suran (Elephant Foot Yam) Stir-fry”

  1. Couple of suggestions:

    1- If the suran is old, it is better to soak it in cold water before chopping and cooking.
    2- Steaming before sauteeing chopped suran requires less oil and saves time too.
    3- While cooking suran, put some water on lid so it does not stick to the pan and also speeds up the cooking time.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s