Pan fried Jicama Curry

Pan fried Jicama Curry by DK on Jul 16, 2016

Jicama Fries Recipe | Indian Jicama Curry Recipe

I love experimenting with ingredients and veggies from various regions. While I do make traditional recipes of that region to which the ingredients belong, I also like to adapt them to Indian flavors. It's hard to take the love of spices from an Indian's palate! It always feels like something is missing without "enough" of it. Jicama is one such vegetable that got such an makeover in my kitchen. Let's get this straight - Jicama is BEST RAW! It's pleasantly juicy and crunchy texture is great as a snack - almost like biting into an apple. I use it more often than not, as a part of crudités platter along with a bean dip.

With that said, I love to add it to my Indo-Mexican platter of Tacos, Burrito and Fajitas. Jicama being a tuber, while similar to potato, is unlike its texture when cooked since it retains the crunch even after its soft. That crunch is ideal, in my opinion, for dishes like hearty salads like Quinoa Bean Salad, Kathi rolls and burritos. You can add any kind of seasoning to this and make it your own.

Cook time: 15 to 30 min
Prep time: Under 15 min
Serves: Makes enough as a side dish for 4

Ingredients

750 grams Jicama
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1/4 tsp Asafoetida powder
1/4 tsp Turmeric powder
1/2 cup chopped Red Onions
1 cup chopped Bell Peppers (mixed colors/or just one color)
1 tsp Kashmiri Chilli Powder (or use Paprika), to taste
1/2 tsp Garam Masala, or to taste
Salt to taste
Few Curry Leaves

Method

1. The Jicama that I used for this recipe today weighed about 750 grams. You can just adjust the seasoning according to the quantity you have. There is no need to be precise with the seasoning. Simply taste and adjust accordingly.

2. Peel the Jicama and

3. chop them into cubes. Make sure they are uniform in the size so that they cook and brown evenly.

4. Heat a cast iron pan (any other skillet will also do, but a cast iron makes for a superior roast in my opinion). Add the oil and once hot throw in the mustard seeds. Once it starts popping, add in the asafoetida powder and the cubed Jicama. Toss to coat.

5. Next add in the turmeric and salt.

6. Sprinkle some water and then close with a lid for about 8-10min or until it gets soft. But unlike a cooked potato, this would still retain a slight crunch to it at the end of cooking.

7. Open the lid and then continue to cook for few more minutes without stirring until you see the bottom browned. If you think it needs a little more oil, add it.

8. Stir around for it to brown a bit on the other side too.

9. Now move them to a corner and add the chopped onion along with a little salt.

10. Once slightly soft, add the chopped bell peppers.

11. Cook for a minute or two until soft and then give them all a mix. Add the chili powder, garam masala and curry leaves.

12. Mix. Do a taste test and if you think you need more seasoning, add it and cook for another minute or two

Serve hot. As mentioned earlier, these are slightly crunchy and makes for an awesome dish for salads, Indian style burritos and tacos, or even as a side dish for regular Indian Chitranna type dishes when Potato is not an option. This has a light bite to it and hence will appeal to those who love food with a slight crunch.

Filed Under these categories

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Recipe Reference

My Kitchen Notes

Easy Rice recipe with fried potatoes | Simple Rice Recipes

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5 Comments

By Ramya on Sep 7, 2017

I tried this recipe yesterday. Did not use mustard seeds, turmeric or onions. I used soy sauce and some chili paste. We paired it with quinoa for dinner and it was really tasty. Jicama was very crunchy and I am glad I tried this recipe. Thank you.

I am so glad to hear that.Thank you for the feedback and the variation idea Ramya :) --DK

By Christy on Aug 2, 2016

I meant to say , I hate it when people suggest suggestions and improvisations on your recipes as I find your recipes to be fine by themselves .

Thank you for energy boosting feedback. Everyone has a different idea of what tastes good to them and hence I think the various suggestions. But as long as the said people don't comment saying that the recipe did not work out well (after making their own changes), I am welcome to their ideas :) --DK

By Christy on Aug 1, 2016

You always somehow make me feel , 'why have I not thought about it , until she thought about it ..?!! I hate it when someone suggests ' suggestions ' I always have realized that your recipes are best when left alone . Or even when not left alone for that matter .

By Christy on Aug 1, 2016

DK , you are the best !!

By Saranya on Aug 1, 2016

You have mentioned jicama in grams.. that reminds me of my mom, who lives in Chennai. Till date she gives me recipes in gram quantity. I convert them to cup measure.

Nothing like home right? I think I keep switching between grams and pounds in different recipes :). I used to go with cups myself until I realised that cups don't really work most of the time since how much I stuff in my cup could be different from yours. So, I try to provide precise measurements for a better idea. --DK