Make spicy Ol Ki Sabzi on Diwali, know the tradition and easy recipe to make it.

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Diwali recipe: If it is the occasion of Diwali, there will be a lot of preparation of dishes. If there is spicy, spicy vegetable along with a sweet dish then the taste of the food only increases. You can also make Oal vegetable on Diwali. Suran or Jimikand is also called Oal in many places. It is a root growing inside the ground. It is a round and brown colored vegetable which is grown under the ground like a potato. It is said that if even a single root is left inside the ground, it grows well. It is believed that this quality of Suran vegetable is a sign of progress. It is not very easy to cut the tasty vegetable. Many people start itching in their hands while cutting it. If this happens to you too, then cut it wearing plastic gloves. Olive vegetable is also prepared by boiling. Many people also cook it by cutting it raw. Some people find that this vegetable causes sore throat even after eating it after being cooked, hence lemon or dry mango powder is also added to it. In many homes, lemon is used. Old pickle is also added which further enhances its taste. You can eat it with roti or rice or hot parathas. You can also make chokha from it, boil it and mash it like potato chokha, add lemon, green chilli, salt, garlic and raw oil to it.

Learn the recipe for making delicious Ola vegetable.

Jimikand ki Sabzi, also known as Suran ki Sabzi, is a delicious and popular dish, especially during Diwali. Here is a simple recipe to make Jimikand ki Sabzi:

Material:

• Peel 500 grams Jimikand and cut it into cubes.

• 2 medium sized onions

• 2 finely chopped tomatoes

• 2 finely chopped green chillies

• 1 tbsp ginger-garlic paste

• 1/2 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon coriander powder

• 1/2 tsp cumin powder

• 1/2 tsp garam masala

• salt to taste

• 2 tbsp oil

• fresh coriander for garnishing

Instructions: Follow these instructions to make Oal Sabzi.

Peel and cut Jimikand:

Peel the Jimikand and cut it into small cubes. Wash the pieces thoroughly and keep them aside.

Fry the vegetables: Heat oil in a pan on medium flame. Add chopped onion and fry until golden brown.

Add spices: Add green chilli and ginger-garlic paste. Fry for a minute until the raw smell disappears

Add turmeric powder, red chilli powder, coriander powder, cumin powder and salt

Cook Tomatoes: Add chopped tomatoes and cook until oil starts separating from the spices.

Add Jimikand: Add chopped Jimikand to the masala and mix well, ensuring that the masala is evenly coated with the Jimikand pieces.

Cover and cook:- Cover the pan with a lid and let the Jimikand cook on low-medium flame. Keep stirring occasionally to avoid sticking

Check readiness: Jimikand takes some time to cook, so keep checking for doneness. It should be soft and cooked through

Add garam masala: When Jimikand is cooked, add garam masala to it and mix well. Adjust the level of salt and spices as per your taste.

Garnish and serve: Garnish with fresh coriander leaves. Serve with hot roti or rice. Enjoy your Jimikand sabzi on Diwali or any festive occasion. This is a delicious dish that can be a great spicy option in your festive menu.

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