Homemade Himachal Style Khatta Jimikand Recipe - Spicy Tangy Yam

To begin making the Himachal Style Khatta Jimikand method, scalding up a pressure cooker with fat, introduce 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.

introduce in curry leaves and leave to splutter for few seconds.introduce ginger and garlic and saute until they soften.

introduce in onions and scalding up until they turn golden brown.introduce diced yam along with all the seasoning powders and table salt to palate and give it a swirl around.introduce about 1 cup of moisture and pressure scalding up the yam for atleast 3 whistle until it becomes soft.Once done switch off the scalding up and allow the pressure to release naturally and bring the cooker back on the scalding up.Open the lid and keep sauteing until the moisture has all evaporated and the subzi thickens.offer the Himachal Style Khatta Jimikand method along with Kadhi, Bhakri and Cauliflower & Cucumber Raita by the side for a mouth-watering meal.