SWEET POTATO STIR FRY

SWEET POTATO STIR FRY

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:-

• Sweet Potato Roast
• Sweet Potato Tikkis
• Sweet Potato Masala Fry 

Today's recipe is for an easy to make yet yummy side dish: Sweet Potato Stir Fry. The addition of roasted and crushed peanuts enhances the taste of this dish.

I have adapted this from "Quick Sweet Potato Sabzi" from the well-known website, Sanjeev Kapoor Khazana

We enjoyed having this with hot rotis.  Do give it a try.

Ingredients:-

• Sweet Potato, about 400-500 gms 
• Cumin Seeds, 1/2  tsp
• Green Chillies, slit, 3
• Curry Leaves, a sprig 
• Peanuts, 3 tbsp
• Chilli Powder, 1/2 tsp
• Lemon, juice of 1/2 a lemon
• Fresh Coriander Leaves, finely chopped, 2 tbsp
• Fresh Coconut Gratings, 2 tbsp
• Salt, to taste
• Oil, 2 tbsp

Method:-

Wash the sweet potatoes thoroughly 

Pressure cook the sweet potatoes in adequate water for 2 whistles or till they get done

Ensure that they are cooked yet remain firm

When the cooker is cool enough to handle, remove the cooked sweet potatoes

Peel and cube the sweet potatoes. Keep aside.

In a kadhai, dry roast the peanuts for 3-4 minutes

Allow this to cool and remove the skin

In a small mixer jar, pulse the roasted peanuts to a coarse powder. Keep aside

Heat oil in the same kadhai and on medium heat add the cumin seeds and when they sizzle, add the slit green chillies and curry leaves

Saute for a few seconds

To this add the cubed sweet potatoes and mix well

Next add some of the crushed roasted peanuts (retaining a little for garnishing), salt to taste and mix again

Cook till the sweet potatoes get slightly roasted 

Sprinkle chilli powder and mix thoroughly 

Switch off the gas and mix in the juice of the lemon 

Finally, garnish with fresh coconut gratings, finely chopped coriander leaves and the remaining roasted peanut powder

Transfer to serving bowl

Serve with rotis