The kitchen of Vindhya region of Madhya Pradesh has always been known for its desi taste and traditional dishes. Many types of pickles are made here during the winter season. Pickles of Amla, Lemon Chilli and many types of vegetables, but there is one such pickle which people wait for throughout the year. That special pickle is Jimikand (Suran) pickle. Usually it is eaten as a vegetable, but its pickle is also very tasty and long lasting.
In many districts of Vindhya region like Rewa, Satna, Sidhi and Shahdol, women make this pickle with great fondness. Since ancient times, this pickle is seen in most of the houses in these areas. Its taste is so delicious that people enjoy it a lot.
In conversation with Local 18, expert Dr. R. P. Parouha says that Suran is considered extremely light and digestive. Suran pickle not only enhances the taste, but it is like nectar for piles patients. The use of Suran is considered necessary in stomach related medicines. The bitterness caused by cooking goes away and the amount of Vitamin C in it increases when pickled.
Method of preparation
While sharing the recipe, expert Dr. R. in conversation with Local 18. P. Parouha explains that making Suran pickle is very easy and can be prepared at home with very little ingredients. Jimikand contains abundant amounts of fiber, vitamin C, iron and antioxidants. It is good for digestion and helps in removing toxic elements from the body. Consuming it regularly strengthens digestion and keeps weight under control.
Doctor R. P. Parouha tells that first of all wash and clean Jimikand well, then add tamarind leaves and cook it to remove its poison, then after cooking, peel it and cut it into small pieces, leave it like this for 10 to 15 minutes, then heat mustard oil in a pan, when the oil starts smoking lightly, turn off the gas and let the oil cool down a little, after that put Jimikand in it, now add mustard in it. Add grains, fennel, turmeric, red chilli, asafoetida and salt, fill the prepared pickle in a clean and dry glass jar. Keep the jar in the sun for 2-3 days so that the pickle sets properly and the flavor of the spices gets absorbed well.
how to store
Doctor R. P. Parouha says that home made Jimikand pickle is sour in taste and also very healthy. No chemical or preservative is added to it, due to which it remains safe for a long time. This pickle not only enhances the taste of food but also helps in digestion. Eat it with roti, paratha or dal-rice, it will taste amazing every time. Mustard oil is used to store pickles.
