Yam, Suran or Jimikand - The elephant foot yum is primarily an African crop but is now a popular vegetable in Southeast Asia. It is a tropical tuber. Talking about jimikand, reminded me of an incident when my boys were small. Suran is one of the favourite veggies of my husband and was often cooked many times during the season. One day, my younger son saw the dirty muddy peel and refused to eat it. We rechristened it a "pahadi aloo", the mountain potato, and always made sure that we buy the peeled jimikand.  

Source Wikipedia

It is widely used in Southeast Asian countries and was supposed to be originated from India. Research in 2017 pointed out it originated in islands of Southeast Asia and then traveled to India via Thailand. 

It is such a dirty-looking vegetable but its tree and flower are so beautiful. 

Suran tree - Wikipedia
Jimikand tree blooms once a year at the beginning of the rainy season. The bud emerges from the corn as a purple branch which blooms later as a purple inflorescence.


Jimikand is a rich source of carbohydrates, Vitamins and minerals etc. It is used in the treatment of piles, asthma, dysentery, swelling of lungs, vomiting, abdominal pain and blood purifier. 

Its paste is an effective treatment for elephantiasis. 

Suran is used as a medicine in the Indian system of Ayurved, Unani, and Siddha.

Source - Wikipedia

It is popular in different parts of our country. Almost every state has given it a name. In UP, it is called Jimikand, in West Bengal, it is known by the name Ol. In western states of Gujarat and Maharashtra, it is Suran. It's Kannadda name is Suvernagade and malyali name is chena. 

Recipe -

I usually make gravy vegetable of jimikand. It is spicy and rich vegetable and not for weakhearted. :).  

1. I would advise to get the peel removed from the vendor or buy clean cut yam from Big Basket and alike. Apna corner wall sabzi wala bhaiya also removes the peel and cut it into smaller manageable pieces. I always take their help. 

2. Wash well and then cut into thin pieces. Dry and deep fry. 

3. Make a spicy gravy of garlic, ginger, onion and tomato - Heat oil. Add cumin seeds and let them splutter. Add hing. Now first add onion paste. Let it roast and turn brown. Add tomato gravy . Add haldi, mirch (optional), salt and roast till it is dried and oil is separated. 

4. Now add fried jimikand pieces. Mix them well. Add sufficient water to make a gravy of your choice. Let it boil for 3-4 minutes. 

5. Garnish with green coriander. Also, if garlic is your favourite flavour, add a tempering of garlic to enhance taste. 

6. Serve hot with roti or parantha.

7. You can add garam masala or sometimes sambar masala to change the taste. This way, curry tastes different every time.


  1. I am farmer and have approximately five quintel jimikand for sale. Contact 9473556391


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