SWEET POTATO SABZI

 SWEET POTATO SABZI

In addition to their distinctive flavor, we know that sweet potatoes have several health benefits. They provide an excellent source of beta carotene, Vitamin C and potassium. I make dishes using this root vegetable from time to time. 

In India, Sweet Potatoes are known as Shakarkhand in Hindi, Sihi Genasu in Kannada, Sakkarvalli Kilangu in Tamil, Ratale in Marathi and Kannang in my mother tongue, Konkani. 

Elsewhere in this blog, you will find recipes for dishes made with sweet potato such as:-

• Mergole- Sweet Potato Payasu 
• Sweet Potato Tikkis
• Sweet Potato Stir Fry 

Today's recipe is for an easy to make side dish made with sweet potatoes, which can also be had as a snack. I have adapted this from " Sweet Potato Sabzi" in the YouTube video by Chef Anupa in Sanjeev Kapoor Khazana. 

We tried this out recently and loved this dish which can be made in a jiffy. 

Ingredients:-

• Sweet Potato, 500 gms 
• Cumin Seeds, 1 tsp
• Green Chillies, slit, 3
• Curry Leaves, a sprig
• Roasted and Crushed Peanuts, 3 tbsp + some for garnish
• Chilli Powder, 1/2 tsp
• Lemon, juice of 1/2 lemon 
• Fresh Coriander Leaves, finely chopped, 2 tbsp
• Fresh Coconut Gratings, 2 tbsp + some for garnish
• Oil, 2 tbsp
• Salt, to taste

Method:

Wash the sweet potatoes thoroughly, boil them in a cooker with adequate water for 1-2 whistles. Peel  them once they are cool enough to handle

Cut the boiled sweet potatoes into even- sized cubes and keep aside. 

Dry roast the peanuts on medium heat till they crackle and they brown. Allow this to cool and de-skin the roasted peanuts. Crush them to a coarse powder. Keep aside. 

Scrape the coconut and keep the gratings aside

Finely chop the fresh coriander leaves

Heat oil in a thick- bottomed kadhai, add cumin seeds and saute till they sizzle and change colour

Lower the heat add the slit green chillies and curry leaves. Saute for a few seconds

To this add the boiled sweet potato cubes and mix well

Add 75 % of the crushed peanuts ( keeping some aside to garnish) and salt to taste and mix well

Let it cook on medium heat till the sweet potatoes get slightly browned 

Now mix in the chilli powder 

Switch off the gas and squeeze the juice of half a lemon and mix well

Add the coconut gratings and coriander leaves. Mix well

Transfer to a serving bowl and garnish with  finely chopped coriander leaves and coconut gratins and the remaining roasted peanuts

Serve hot as a side dish or a snack