This is one of my favourite recipe from the book Annapoorna by Mangala Barve. As always I have made this so many times that it is now more mine than hers. That is her success. Suran is a large tuber that goes by the name Yam. It is used on fasting days.
1/4 Suran/ Yam cubed
1 Indian lemon sized tamarind ball
1/4 cup each of Boiled veggies (carrot, beans, cauliflower)
1 cup bread crumbs
1 cup chopped cilantro
6-8 green chilies
1 teaspoon red chili powder
1/4 teaspoon turmeric
1/4 teaspoon asafoetida
salt to taste
1/2 cup semolina
Make sure after boiling all veggies they are drained thoroughly.
To prepare Suran: This is an important step. Yam has some juices which are irritant in nature these need to be neutralized before consumption. A good way to remove any natural irritant is by using tamarind juice in the preparation. Hence follow this step without fail. Deskin and cube suran into large pieces. Put it in a pressure cooker. Add the tamarind. Cover with water. Make sure all pieces are submerged. Close the lid and place on heat. Allow 5-6 whistles. Cool and let the steam subside before you open the cooker. Remove the suran piece and dab them dry on a towel.
Now in a big bowl collect all the boiled veggies and suran and mash. If you have a meat grinder you can use it. Now mix the bread crumbs, chopped cilantro, green chilies, red chili powder, turmeric, asafoetida and salt. Use a cookie cutter to mould the cutlets. Then dab the cutlets with semolina. You can either bake them in a greased tray after spraying lightly with oil or shallow fry on a griddle. The golden crisp cutlets are tasty bites for a high tea.