Jimikand ki sabzi is a delicious spicy Indian Curry recipe. This recipe goes really well along with plain rice, plain roti, and plain paratha.
In continuation of my last post.
Today, I have another interesting story to tell, from the collection of Mythological stories.
This story is about Tulsi Vivah which is celebrated on Devuthani Ekadashi. You might be wondering, what “Devuthani Ekadashi” means and why do we give importance only to this Ekadashi when there are 23 more Ekadashi in a year. And it is said that we should surely keep fast on this Ekadashi.
So the story goes like this…
According to Vishnu Purana, it is believed that Vishnu sleeps on Shayani Ekadashi and wakes on Prabodhini Ekadashi.
It marks the end of the four-month period of Chaturmaas (meaning 4 months) and also signifies the beginning of the Hindu wedding season.
And that is why after Chaturmaas Lord Vishnu is married to Goddess Tulsi on this Day.
But there is another interesting story behind this which says…
One day Devi Lakshmi asked Lord Vishnu, “Oh Lord, you don’t sleep day or, night. And when you sleep, you sleep for years together and since they are nobody to preserve the universe, the whole universe is destroyed.
Because of this routine of yours, I and the entire Devtagana (gods) don’t get any rest”.
She continued, “So I was thinking, why don’t you follow a particular routine and sleep only for some time every year. By doing this, me and Devta Gana will get some rest for some time”.
Upon hearing Devi Lakshmi, Lord Vishnu found some sense in her talk.
He then, decided that every year he would go to sleep for four months during the rainy season. And will get up after that on Probodhini Ekadashi.
He looked at Devi Lakshmi and said, “Now you and all the Devta Gana can take rest during those days. This sleep of mine will be known as “alp Nidra” or, “Pralay Kalin maha Nidra”.
So in short, on the occasion of Devuthani Ekadashi, Lord Vishnu along with all Devata Gana wakes up. So this day signifies the end of Chaturmasa and the beginning of the Hindu wedding season.
There was this one thing I found as an essence in these stories.
These stories signify the importance of following a routine and shows us that even our deities used to follow certain routine habits.
Doesn’t this story show us, how getting into a routine is important in our day to day life?
Following a routine in life, not only makes us more efficient but is also good for physical and mental development.
And these routines can be going to bed, getting up early, exercising every day, eating on time, etc.
Each of these has its own importance and an accompanying effect on your health.
How good are you with your routines? Do comment and let us know.
Onto this week’s recipe, then.
Jimikand ki Sabzi Bihari Style – How to Make Elephant Foot Yam Curry
Jimikand ki sabzi recipe is a tasty Bihari curry recipe made in a very unique style. In fact, the preparation method of this recipe is just like Bihari fish curry. The addition of mustard seeds in this recipe gives this recipe a very unique taste. Jimikand ki recipe can be served along with plain rice, roti or paratha. There is another recipe, Chena Thoran Recipe, I prepared some time back, you might also want to try.
Jimikand ki Sabzi Bihari Style
- 250 gms Yam peeled and diced in big pieces
- 1 tbsp Yellow Mustard Seeds
- 1 tsp Cumin Seeds
- 20-25 pods Garlic
- 2 inch Ginger
- 3-4 nos Green Chillies
- 1 tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilly Powder
- 1-2 tsp Coriander Powder
- 1-2 Bay Leaf
- 1 Onion thinly sliced
- 1 Tomato roughly chopped
- Lemon optional, as needed
- Salt to taste
- Mustard Oil - as needed as needed, to fry and make curry
Cook the yam in a pan with enough water by adding a little salt to it.
Heat mustard oil in a pan.
Add boiled suran to it and fry until golden brown.
Once done take it out in a plate and set aside.
Now add ginger, garlic, cumin seeds and green chillies into a mixing jar, add little water and make a fine paste of it. Take it out in a plate and set aside.
In the same jar add tomato and make a puree. Take it out in a bowl and set aside.
Now add mustard seeds to the jar along with little water and make a paste. Set aside.
In the leftover oil of fried Suran, add bay leaf and onion.
Fry it until golden brown on medium-low flame.
Once the onion is golden brown add the ginger-garlic paste, coriander powder, turmeric powder, kashmiri red chilli powder and saute it till it changes its color and become brown in color.
Now add tomato puree and salt to it, stir well. fry until the oil separates.
Now add fried suran to it and also add water as needed.
At last add mustard paste to it, mix well and switch off the stove.
Garnish with coriander leaves and serve.
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