Food talk
Gift from the ground

Jimikand can very well mimic non-vegetarian delicacies, says Pushpesh Pant

Long years while working on a new menu for Delhi ka Aangan, the specialty restaurant at the Hyatt Regency Delhi, we were introduced to Jimi ke Shaami by the incomparable Mohammad Farouk. So delightfully different was the aromatic and flavourful patty that it was unanimously decided to name it Tohfa-e-zameen — literally ‘gift from the ground’ but implying the riches received from underground treasures. We don’t know how the item fares in that outlet nowadays but have wondered all this while why the tuber is not used to ‘mimic’ other non-vegetarian delicacies. After all, isn’t the kathal pressed into service in preparation of kofta, kebab and biryani-pulav that match their carnivore’s favourite cousins at each step? At last someone has decided to rectify things. A cousin who doesn’t approve of our ‘partiality’ to red meat-based recipes recently treated us to kand ke pasande and while we are not admitting the charge we are delighted to share the innovative recipe with our readers.

Tohfa-e-zameen

Ingredients

Jimikand 1 kg
Onions large (sliced fine) 2
Tomatoes (medium sized) 3
Garlic and ginger paste 2 tbsp
Kashmiri red chillies 1 tsp
Garam masala 2 tbsp
Meat masala 1 tsp
Bay leaf 1
Brown cardamom 2-3
Cloves 4-6 
One piece of cinnamon stick 1 inch long
Salt to taste
Oil 100 
Oil to deep-fry 
A sprig of hara dhania
Ginger juliennes (thin strips obtained after scrapping and washing a 2 inch piece)

Peal and cut the jimikand into ‘pasanda-fillets’ about 1/2 inch thick and good to behold rectangles about 5x3 inches. Heat oil in a karahi and deep-fry the kand pasanda over medium heat till they acquire golden hue. Remove and place on absorbent kitchen towels to remove excess fat, when slightly cool, pierce carefully with a fork ensuring that the pasanda doesn’t break apart.

Heat oil in a flat or shallow and large thick-bottomed pan and put the whole spices in it. When the bay leaf changes colour and the spices begin to crackle, add the sliced onions and stir-fry over medium high heat till these are translucent. Then add the garlic-ginger paste, followed by tomatoes and powdered spices, along with the salt. When the fat begins to separate from the spices, place the pasanda in this masala and carefully turn the pieces around to coat this well with the mixture.

If the dish appears dry add half a cup of hot water or if you prefer half a cup of whisked dahi very slowly stirring constantly to avoid curdling after reducing the flame to simmer. Now transfer the pasanda along with the masala to a pressure cooker and cook till one whistle. Let the pressure cooker cool and remove the pasanda to a platter or bowl. Garnish and serve.

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