Ol Bhaate | Bengali Mashed Yam Recipe

Ol Bhaate

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This Ol Bhaate, also known as ‘ol makha’ is a simple Bengali side dish where elephant foot yam or suran is cooked till soft and tender and then mashed with a couple of ingredients. This oal bhate recipe is mostly served with rice for a lunch meal and is consumed at the beginning of the meal. Like most of the Bengali daily cooking recipes, it is a simple, hassle-free and easy to digest recipe.

Oal makha recipe

What is a ‘bhaate’?

Anything mashed and served as the first side dish to the rice meal for lunch is generally known as ‘bhaate’. Interestingly, the term bhaate means ‘in the rice’. That doesn’t sound like any mashed up, right? Actually, this term has its origin in the practice of preparation of the veggies before they get mashed up.

Earlier, when there would be joint families living together under the same roof, it would necessitate the cooking of huge pots full of rice every day. And since Typical Bengali traditional lunch meals often comprise of several side dishes, one of them would be this bhaate where veggies or lentils would be tucked up in a pocket of muslin cloth and dropped in the water boiling with the rice. This would allow the cooking of two dishes simultaneously in one single pot.

As the rice gets cooked, this vegetable or lentil would also get soft and tender in the starchy rice water. Later the cloth would be taken out and the vegetable or lentil would be mashed with some mustard oil, chopped chillies, salt and some mustard seeds paste. This would be served at the beginning of the meal, to be had with the rice.

Vegetables could be anything like potatoes, pumpkins, bitter gourd, long beans, snake beans, pointed gourd, okra, etc. Similarly, various lentils would also be cooked like this like musur dal bhate, motor dal bhate, etc.

How to prepare Elephant Foot Yam or Ol for cooking?

  • Ol or Elephant Foot Yam has several names, but it is most popularly known as suran or jimikand. It is a root vegetable and often looks like a piece of a giant rock. The outer shell is tough and uneven which needs to be peeled off and discarded. The inside of this vegetable is peach coloured and has a wonderful texture to it.
  • Like me, several people can show an allergic reaction when in contact with this vegetable. If you know you are allergic to this vegetable, then wear gloves while handling it. But if it’s your first time and all of a sudden you find your palms itchy, wash your hands properly using a gentle soap and then rub some lemon juice over the affected area. The itchiness will subside in few minutes.
  • If the yams make your palms itchy then it would definitely make your throat and mouth itchy as well. So I would recommend you boil the yams in water with some salt in it and then discard that water afterwards.
  • Also, it is very important to add a bit of acid (in the form of lemon juice) to the dish in the end so that it doesn’t cause any discomfort while eating.

Elephant Foot Yams or Jimikand is a very popular vegetable in Bengali cuisine. It is readily available throughout the year and is an excellent source of protein, minerals and omega 3 acids. It cooks readily and can be made in several different ways. In fact I have the Ol er Dalna recipe on my Blog already.

How to make Ol Bhaate – Ingredient List

  • Ol – Also known as Elephant Foot Yam, Suran, Jimikand,
  • Salt
  • Mustard Oil
  • Green Chilli
  • Mustard Seeds Paste
  • Lemon Juice

Step-by-step instruction of how to make Jimikand recipe in Bengali style

  • Clean the elephant foot yam, suran or jimikand thoroughly with water. Now, remove the outer peel completely. The entire vegetable of yam is quite huge, so you might need to cut it in 4 pieces in order to better handling
  • Wash the yams once again. Now cut them in thin slices of 1/2 inch thickness.
  • Take a pressure cooker and drop the suran or ol pieces. Pour 1/4th cup of water, a pinch of salt and a light drizzle of mustard oil. Place the lid and let it whistle 4-5 times or till they become absolutely soft
  • Take the yam pieces out on a plate. Now add some finely chopped green chillies, mustard seeds paste, lemon juice and some salt before mashing everything together. Drizzle some more mustard oil for extra pungency and serve.

How to serve Ol Bhaate or mashed Suran or Jimikand sabji in Bengali style

As I said before, it is a side dish to rice for a lunch meal. Usually, the meal would begin with something bitter or a makha or bhaate like this ol bhaate. This would be followed by the rest of the other side dishes like chorchori, dal, a non-vegetarian dish comprising of either fish, meat or eggs. In the end, there would be a chutney made with seasonal vegetable or fruit.

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Ol Bhaate | Bengali Mashed Yam Recipe
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

This Ol Bhaate, also known as 'ol makha' is a simple Bengali side dish where elephant foot yam or suran is cooked till soft and tender and then mashed with couple of ingredients. This oal bhate recipe is mostly served with the rice for a lunch meal, and is consumed in the beginning of the meal. Like most of the Bengali daily cooking recipes, it is simple, hassle-free and easy to digest recipe.

Course: Side Dish
Cuisine: Bengali
Keyword: Bengali Vegetarian Recipes, Elephant Foot Recipes, Gluten Free Recipes, Pressure Cooker Recipes, Vegan Recipes, vegetarian recipes, Yam Recipes
Servings: 2 people
Author: Priyanka
Ingredients
  • 250 gms Ol – Also known as Elephant Foot Yam Suran, Jimikand,
  • Salt to Taste
  • 2 tbsp Mustard Oil
  • 2 Green Chilli
  • 1 tsp Mustard Seeds Paste
  • 1 tsp Lemon Juice
Instructions
  1. Clean the elephant foot yam, suran or jimikand thoroughly with water. Now, remove the outer peel completely. The entire vegetable of yam is quite huge, so you might need to cut it in 4 pieces in order to better handling
  2. Wash the yams once again. Now cut them in thin slices of 1/2 inch thickness.
  3. Take a pressure cooker and drop the suran or ol pieces. Pour 1/4th cup of water, a pinch of salt and a light drizzle of mustard oil. Place the lid and let it whistle 4-5 times or till they become absolutely soft
  4. Take the yam pieces out on a plate. Now add some finely chopped green chillies, mustard seeds paste, lemon juice and some salt before mashing everything together. Drizzle some more mustard oil for extra pungency and serve.
Recipe Notes

How to prepare Elephant Foot Yam or Ol for cooking?

  • Ol or Elephant Foot Yam has several names, but it is most popularly known as suran or jimikand. It is a root vegetable and often looks like a piece of a giant rock. The outer shell is tough and uneven which needs to be peeled off and discarded. The inside of this vegetable is peach coloured and has a wonderful texture to it.
  • Like me, several people can show an allergic reaction when in contact with this vegetable. If you know you are allergic to this vegetable, then wear gloves while handling it. But if it’s your first time and all of a sudden you find your palms itchy, wash your hands properly using a gentle soap and then rub some lemon juice over the affected area. The itchiness will subside in few minutes.
  • If the yams make your palms itchy then it would definitely make your throat and mouth itchy as well. So I would recommend you boil the yams in water with some salt in it and then discard that water afterwards.
  • Also, it is very important to add a bit of acid (in the form of lemon juice) to the dish in the end so that it doesn’t cause any discomfort while eating.

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