Himachal Style Khatta Jimikand Recipe – Spicy Tangy Yam

Himachal Style Khatta Jimikand Recipe (Spicy Tangy Yam) is more typically found in Pahari region, where there is a good produce of yam found in the hilly region. The cuisine hails from the snow Cap Mountains of himachal where cooking exotic food is very minimal. Course : Side Dish Ingridients : 300 grams Elephant yam (Suran/Senai/Ratalu) , chopped small 1/2 teaspoon Cumin seeds (Jeera) 1/2 teaspoon Kalonji (Onion Nigella Seeds) 1/2 teaspoon Methi Seeds (Fenugreek Seeds) 1/2 teaspoon Kala jeera 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1 sprig Curry leaves 1 Onion , chopped 4 cloves Garlic , chopped 1 inch Ginger , chopped 1/4 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder 2 teaspoon Garam masala powder 1 teaspoon Amchur (Dry Mango Powder) Salt , to taste Mustard oil , for cooking  Instructions To begin making the Himachal Style Khatta Jimikand Recipe, heat a pressure cooker with oil, add all the seeds that are mentioned above including cumin seeds, kalonji, methi seeds, kala jeera and mustard seeds.Allow it to crackle for few seconds. Add in curry leaves and leave to splutter for few seconds.Add ginger and garlic and saute until they soften. Add in onions and cook until they turn golden brown.Add chopped yam along with all the spice powders and salt to taste and give it a stir.Add about 1 cup of water and pressure cook the yam for atleast 3 whistle until it becomes soft.Once done switch off the heat and allow the pressure to release naturally and bring the cooker back on the heat.Open the lid and keep sauteing until the water has all evaporated and the subzi thickens.Serve the Himachal Style Khatta Jimikand Recipe along with Kadhi, Bhakri and Cauliflower & Cucumber Raita by the side for a delicious meal.