Jimikand vegetableImage Credit source: getty image
Festival here does not just mean celebration, rather many types of traditions are performed which show the culture of our country. The festival of Diwali lasts for five days and amazing splendor is seen every day. From the day of Dhanteras, there is a huge crowd in the markets and from Diwali till Bhai Dooj, a lot of shopping is done, which includes everything from household items to ingredients for food preparation. Jimikand is definitely bought on the day of Diwali. Especially in Uttar Pradesh, there is a tradition that on the day of Lakshmi Puja, Jimikand i.e. Suran is bought in the morning and it is prepared and eaten in the evening. In this story, you will know how you can make tasty Jimikand vegetable without garlic and onion.
This time Lakshmi Puja on Diwali will be done on 20 October 2025. On this day, apart from sweet toys and kheel batasha, Jimikand vegetable is prepared at home for offering as bhog, which is eaten after the puja. Apart from being tasty, this vegetable is also full of nutrients. Let us see how to make it.
What ingredients will be required?
To make Jimikand vegetable for two to three people, you will need 200 grams of Jimikand, two tomatoes, half teaspoon mustard, 2-3 green chillies, green coriander, oil for sprinkling, half teaspoon turmeric powder, half teaspoon red chilli powder, half teaspoon coriander powder and one-fourth teaspoon garam masala, salt as per taste. Know how to make it.
Preparation for making Jimikand
First of all, peel the Jimikand and then wash and clean it thoroughly. After this, cut it into medium sized pieces and keep them in a plate. Now keep it in the cooker to boil and cook till it melts slightly, do not over cook. Now put the tomato in hot water, remove its peel and make its puree in a grinder.
Jimikand vegetable
Make Jimikand vegetable like this
Pour oil in the pan and after it gets heated, brown the boiled Jimikand, which will form a crispy layer over it and it will remain soft from inside and there will be no stickiness in it after the vegetable is cooked. If there is too much oil left in the pan, reduce it and save it for frying. Now add mustard seeds to this oil, let it crackle and add chopped green chillies. After this, add tomato puree along with turmeric, chilli powder, coriander powder, salt, garam masala, add some water and fry the spices on medium flame until the oil starts separating. After this add fried Jimikand and after mixing keep it covered. Check from time to time, when the vegetable is completely ready, add coriander leaves and turn off the gas.