Surna Nonche

1. 1 cup of surnu (elephant yam) chopped into small pieces 
2. 8-10 red chillies(I used byadgi variety) 
3. small marble size tamarind 
4. 1/2 tsp -1 tsp mustard seeds 
5. A few methi seeds (fenugreek) 
6. Small piece of hing(asafoetida) 
7. Salt to taste

1. 1 tsp of coconut oil
2. 1/2 tsp mustard seed

Method:-

• Apply salt to the chopped suran pieces and keep aside. 
• Roast the red chillies . 
• Roast the mustard seeds ,methi seeds and hing . 
• When cool ,grind the roasted ingredients along with tamarind to a smooth paste adding water. 
• Deep fry the chopped surnu till golden and remove on a kitchen towel and keep aside. 
• Add the fried surnu pieces to the paste ,add salt and water and boil it . 
• Season with mustard seeds

1. You can also shallow fry the surnu pieces or roast them with little oil in a non stick pan  till crisp.
2. This pickle tastes better the next day,so prepare a day in advance .
3. This stays for 2-3 days when refrigerated.
4. Increase or decrease the chillies as per your requirement.
5. Too much of mustard seeds will make it bitter ,so add carefully .
6. Bit of jaggery too can be added while boiling .