SWEET POTATO ROAST
Sweet Potatoes are known as Shakarkhand in Hindi, Sihi Genasu in Kannada, Sakkarvalli Kilangu in Tamil, and Kannang in my mother tongue, Konkani.
In addition to their distinctive flavor, we know that the sweet potatoes have several health benefits.
Elsewhere in this blog, you will find other recipes using Sweet Potato, such as:-
Today's recipe is for a side dish called Sweet Potato Roast. This goes great with our meal of rice and dal. In Konkani we call this Kannanga Bhajun Upkari.
The special touch of adding dissolved asafoetida ( or what we call 'Hinga Udda" in Konkani) in the end is a must!
- Sweet Potatoes, 3 or about 350-380 grams
- Mustards Seeds, 1/2 tsp
- Asafoetida, ( 1/8 tsp + 1/4 tsp to be dissolved in water)
- Turmeric Powder, 1/4 tsp
- Curry Leaves, 1 sprig
- Salt, to taste
- Chilli Powder, 3/4 to 1 tsp
- Coconut Oil, 2 tbsp or as required
Wash the sweet potatoes thoroughly
Peel and cut them into thin strips
Immerse the sweet potato strips in water to avoid discoloration
Drain away the water and add salt to the sweet potato
Keep aside for 5 to 10 minutes
Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds and when they splutter add 1/8 tsp of asafoetida, turmeric powder, curry leaves and sauté for a few seconds
Squeeze out the water released from the sweet potato and add the sweet potato strips to the kadhai and sauté for a couple of minutes
Now cook this covered on medium/low flame, stirring from time to time, till the sweet potatoes get done
To this add the chilli powder and mix well so that it gets well blended
Check for salt and add only if required
At this stage if you want the sweet potatoes to be roasted even more, add a little more oil and cook till it gets further roasted as sweet potatoes suck up a lot of oil in the cooking
Lastly, dissolve 1/4 tsp of asafoetida in a little water
Sprinkle this on to the dish and mix well.
Switch off the gas and transfer to serving plate
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