Diwali 2025: Why Jimikand is consumed on the day of festival and 5 easy dishes to try

In India, festivals are deeply rooted with customs and traditions. And these customs often involve seasonal fruits and veggies that are a part of puja rituals or traditional bhogs. The festival of Diwali is no exception. From buying coriander seeds and salt to consuming jimikand and atta halwa to offering kheel batashe to Goddess Laxmi, these small rituals make the festival unique and memorable. The tradition of cooking jimikand, also known as oal/ol, suran, or elephant foot yam is a unique one. Let us explore why.

The tradition is mostly followed in Eastern Uttar Pradesh and Bihar, where the Kayasth and Brahmin communities prepare jimikand or suran ki sabzi. It is believed that making this curry on Diwali is auspicious. Also, it is said that growing this vegetable brings wealth and happiness in the family. Some families also make chokha or bharta of Jimikand on this day.

It is believed that after harvesting this root vegetable, some parts of it remains in the soil, and it further leads to growth of another jimikand, which is a sign of prosperity. Also, it is believed that this vegetable doesn't spoil easily and is kept in the Diwali Puja. People pray to Maa Lakshmi that, just like Jimikand never gets spoiled and grows in abundance, similar to this, their homes should get abundance of wealth and prosperity and nothing should spoil in their life too.

Jimikand is rich in antioxidants, which help boost immunity. Besides, it is packed with vitamins, minerals, fats, proteins, potassium, and soluble fiber, making it highly beneficial for the body. It is also helpful in lowering inflammation and even preventing high blood pressure. According to a study titled Instant vegetable from osmo-air drying of jimikand (A. campanulatus) in NaCl solution: nutritional, functional, micro-structural and other quality aspects, this tuber is referred as ‘King of Tuber crops’ because of its culinary properties, therapeutic values, medicinal utility and higher yield potential. A wide range of phytochemicals viz. Phenols, flavonoids, alkaloids, glycosides, steroids and tannins are present in jimikand. It has antioxidant, hepatoprotective and uterus stimulating effect, and is also known as arsoghna in Sanskrit, because of its piles curing properties.

It is a classic North Indian curry made by frying cubes of boiled jimikand and simmering them in a spicy onion-tomato gravy. After frying the boiled cubes, add some more oil to the pan, along with 1 tsp cumin seeds, 2 green chillies, and 1/4 tsp asafoetida. Saute for 30 seconds. Now, add 1 cup tomato and onion puree and cook until the raw smell vanishes. Add 1 tsp turmeric powder, 1 tbsp garam masala, 1/2 tsp coriander powder, and salt. Mix well and cook until oil separates. Now, add the fried jimikand pieces and mix well. Add 1 cup water, adjust the salt and bring the curry to a boil. Garnish with some coriander leaves and your Jimikand ki Sabzi is ready. Enjoy!

To make this side dish, pressure cook jimikand, remove the peel and mash it. Make a tempering of mustard oil, onion, garlic, ginger, salt, and chaat masala. Add mashed jimikand to it, mix well, and top it with coriander leaves, stems, and lemon juice.

To make this, mash boiled jimikand mixed with spices like chilli powder, ginger garlic paste, salt, pepper, chaat masala, green chilli, and coriander leaves. Add a touch of gram flour, mix well and shape into tikkis. Shallow-fry them into crispy patties. These tikkis are perfect as a snack or starter and pair beautifully with mint chutney or curd dip.

To make this, peel and wash jimikand and then thinly slice them, season with salt, chili, and turmeric. Air-fry or deep-fried until crisp. It makes for a crunchy, guilt-free alternative to potato chips, which is earthy, spicy, and addictive.

To make this, pressure cook jimikand for 3-4 whistles and then pan-fry the dices in mustard oil with cumin, garlic, and a blend of dry spices. The smoky, slightly tangy flavor makes it a great side dish with dal-chawal or parathas.

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Disclaimer: This article is intended for general informational purposes only. Traditional food practices and beliefs are based on cultural and regional customs.