Khatta Jimikand

Khatta jimikand is a sour and tangy yam dish, commonly prepared in the Pahari region of Himachal Pradesh. It can be served with rice or roti.


  • 1 Indian yam or Jimikand, peeled and cubed
  • 2 small Onions
  • 4 tablespoons Mustard oil
  • 2 Green chillies, finely chopped
  • 6 Garlic cloves, crushed and chopped
  • 2 teaspoons Ginger, freshly grated
  • 1 teaspoon Panch phoron spice mix
  • 3 Curry leaves
  • A pinch Asafoetida or hing
  • 2 tablespoons Amchoor powder or Dry mango powder
  • 1 teaspoon Garam masala
  • 1 teaspoon Turmeric powder
  • 2 teaspoons Coriander powder
  • 1 teaspoon Red chilli powder
  • Salt to taste


  1. Heat mustard oil. Splutter a pinch of asafetida, panch phoron, curry leaves, onion, garlic, ginger and green chilli. Saute till onions are translucent.
  2. Add dry masalas- red chilli powder, coriander, turmeric and salt. Mix well.
  3. Add yam and stir fry. Add garam masala, cook covered for 20 minutes.
  4. Adjust taste with amchoor powder and salt.
  5. Serve Khatta jimikand with rice.

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