For fresh suran or frozen suran - In a small pot add cubed suran and pour enough water, lemon juice, and turmeric powder.
Pour 2 cups of water inside the inner pot and place the smaller pot inside the inner pot (Pot-in-Pot method).
Press the “pressure cooker” and set the timer for 2 mins.
When the timer expires press “cancel” and after 10 mins release the pressure using quick release. Drain the water and keep the boiled suran aside.
Place a pan over medium heat and add a few teaspoons of oil.
When the oil heats up, add mustard seeds, cumin seeds and saute them until they start to splutter.
Now add the cooked and drained Suran/ Yam to the pan and gently mix with spices. Do not overmix them to avoid breaking down the yam cubes and becoming too mushy.
Add sambar/ curry powder, salt, and again stir gently.
Cook for 2 min until the raw smell of sambar powder is gone.
Switch off the heat and sprinkle the grated coconuts on top of the suran sabji or palya.
Suran Sabji is ready! Serve it as a side dish over steamed rice and Dal or Saaru.