SWEET POTATO MASALA FRY
Sweet Potatoes are known as Shakarkhand in Hindi, Sihi Genasu in Kannada, Sakkarvalli Kilangu in Tamil, and Kannang in my mother tongue, Konkani.
Elsewhere in this blog, you will find recipes for dishes made with sweet potato such as:-
In addition to their distinctive flavor, we know that the sweet potatoes have several health benefits.
Today's recipe is for a side dish made with sweet potatoes in which the masala balances the inherent sweetness of the main ingredient. I have adapted this from Sweet Potato Masala Fry from Chef Sanjay Thumma of VahRehVah.com .
I have adjusted the spice levels to suit my needs.
- Sweet Potato, 500 gms
- Onion, 1
- Garlic Cloves, 4
- Cumin Seeds, 1 tsp
- Mustard Seeds, 1/2 tsp
- Black Gram Dal ( Urad Dal), 1 tbsp
- Turmeric Powder, 1/2 tsp
- Green Chillies, 2
- Curry Leaves, 2 sprigs
- Chilli Powder, 1 tsp
- Salt, to taste
- Oil, 2 tbsp
Wash the sweet potatoes thoroughly and pressure cook them in adequate water -with a little salt- for two whistles or till they get done. Please take care to see that they don't get overcooked.
When the cooker cools remove the cooked sweet potato, peel and cube them. Keep aside.
Chop the onion and slit the green chillies
Crush together the garlic cloves and the cumin seeds and keep aside. (You can use either a mortar and pestle or a rolling pin to crush them)
Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds
When they splutter add the urad dal and sauté till the dal changes colour
Next add the chopped onion, turmeric powder, slit green chillies and curry leaves and salt to taste
Saute till the onion becomes translucent
To this add the garlic-cumin seeds mixture and mix well
Saute till the raw smell of the garlic goes
Add the chilli powder and mix well
Lastly add the cooked sweet potato pieces and sauté for 3-5 minutes, stirring from time to time, till the sweet potatoes get well browned and blend well with the masala
Transfer to serving bowl
Serve hot as a side dish with rotis or rice
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