Khatta Jimikand
Khatta jimikand is a sour and tangy yam dish, commonly prepared in the Pahari region of Himachal Pradesh. It can be served with rice or roti.
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Cooking tools:
- Microplane
- Peeler
- Chef's knife
- Cutting board
- Skillet
- Stove
- Wooden spoon
- Measuring spoon
- Measuring cup
- Serving bowl
Ingredients
- 1 Indian yam or Jimikand, peeled and cubed
- 2 small Onions
- 4 tablespoons Mustard oil
- 2 Green chillies, finely chopped
- 6 Garlic cloves, crushed and chopped
- 2 teaspoons Ginger, freshly grated
- 1 teaspoon Panch phoron spice mix
- 3 Curry leaves
- A pinch Asafoetida or hing
- 2 tablespoons Amchoor powder or Dry mango powder
- 1 teaspoon Garam masala
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Red chilli powder
- Salt to taste
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