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:-
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.
- 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
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
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