Usha, a resident of Ranchi, explains that preparing Suran curry with the right technique can make it taste even better than chicken or mutton, appealing greatly to all family members. The preparation process begins by chopping the Suran into small pieces. Next, these pieces need to be boiled in hot water infused with lemon juice and salt. This essential step prevents the vegetable from causing an itchy sensation in the throat and enhances its overall flavor, making it a procedure that should never be skipped.
After boiling, the pieces must be removed and fried thoroughly in a generous amount of oil until they achieve a rich golden-brown appearance. Since young children sometimes hesitate to eat Suran directly, you can also fry a few potato pieces alongside it to suit their preferences. Once the vegetable pieces are ready, the next step involves preparing a flavorful and aromatic spice paste to build a rich gravy.
The spice mixture requires onions, tomatoes, cinnamon, bay leaves, black pepper, cumin, turmeric, coriander powder, chili powder, and cardamom. Grind all these ingredients together into a smooth paste and sauté it in hot oil until the mixture begins releasing oil from the sides. At this stage, incorporate the fried Suran pieces directly into the cooked spice base.
Since the spices are already thoroughly cooked and the Suran was previously fried, extensive cooking is no longer required at this final stage. Simply stir the ingredients together two or three times to coat them evenly, and then pour in a measured amount of water depending on how thick or thin you prefer the gravy.
Allow the dish to simmer for about 10 to 15 minutes, after which the flavorful curry will be fully prepared and ready to serve. Finish the dish by sprinkling some dried fenugreek leaves (kasuri methi) on top and serving it piping hot to guests or family members, who will undoubtedly relish every single bite.
