SPICY SWEET POTATO FRY

 SPICY SWEET POTATO FRY

Sweet Potatoes are known as Shakarkhand in Hindi, Sihi Genasu in Kannada and Kannang in my mother tongue, Konkani. It is well-known that sweet potato has several health benefits. It is an excellent source for Vitamin A, Vitamin C, fibre, potassium and antioxidants. 

As a result, in my house, I make dishes with sweet potatoes from time to time. 

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

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

Today's recipe is for a spicy side dish made with sweet potatoes. I have adapted this from Sweet Potato Spicy Curry in Subbu's Kitchen. The addition of the spice powder to the inherent sweetness of the Sweet Potato gives it a great taste. 

We tried this out a few days ago. It tasted great as a side dish with hot steamed rice and rasam. 

Ingredients:-

• Sweet Potato, 500 gms
• Turmeric Powder, 1/2 tsp
• Salt, to taste

For the Spice Powder:-

• Bengal Gram (Chana Dal), 1 and 1/2 tbsp
• Coriander Seeds, (Dhania) ,2 tbsp
• Byadgi Red Chillies, 3
• Cumin Seeds, (Jeera), 1 tsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Black Gram Dal (Urad Dal), 1 tbsp
• Oil, 1 tbsp

Method:-

Wash the sweet potatoes thoroughly

Cook it in a pressure cooker with adequate water for 1 or 2 whistles taking care to see it does not get overcooked

Once the cooker cools, remove the sweet potatoes and once they are cool enough to handle, peel and cube them. Keep aside

In a kadhai, dry roast the chana dal, coriander seeds, Byadgi red chillies and cumin seeds on medium heat till the dal changes colour. Allow them to cool then transfer them to a small mixer jar

Grind to a smooth powder. Keep aside

In the same kadhai add 1 tbsp of oil and once it gets heated, on medium heat add the mustard seeds and when they splutter add the urad dal and saute till the dal changes colour. Add a few curry leaves and saute for a few seconds.

To this add the cooked sweet potato cubes, turmeric powder and salt to taste. Mix well.

Next add the freshly ground spice powder and mix well 

Cook on medium heat for a couple of minutes 

Ensure that the sweet potatoes are well blended with the spice powder

Transfer to a serving bowl

Serve the Spicy Sweet Potato Fry as a side dish with hot steamed rice, rasam or sambar

LOBIA MASALA CURRY

 LOBIA MASALA CURRY

Black-eyed beans, known as Lobia in Hindi, is a legume commonly used for cooking all over India. They have numerous health benefits. too. These are called Alasande Kalu in Kannada, Karamani in Tamil, Chavali in Marathi and Alasandebee/Bugdo in my mother tongue, Konkani.

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

• Lobia Rassedar
• Bugdo & Kirla Ghashi 
• Chavali Masala

Today's recipe is for a delicious side dish which goes great with hot steamed rice and rotis. I have adapted this from Lobia Masala Curry from Rajshri Food. 

I am sure you will enjoy this as much as we did. 

Ingredients:-

• Lobia (Black-eyed Beans), 1 cup
• Cumin Seeds, 1 tsp
• Bay Leaf, 1
• Cinnamon, 1" 
• Asafoetida (Hing), 1/2 tsp
• Dried Red Chillies, 2 (broken into halves) 
• Large-sized Onion, 1
• Ginger Garlic Paste, 1 tsp
• Turmeric Powder, 1/2 tsp
• Garam Masala, 1 tsp
• Coriander Powder, 2 tsp
• Kashmiri Red Chilli Powder, 1 tsp
• Medium-sized Tomatoes, 3  
• Curds, 1 tbsp 
• Oil, 2 tbsp
• Coriander Leaves, finely chopped- for garnish

Method: -

Wash the lobia two to three times and soak it overnight in adequate water. The next morning you will find the lobia has increased in volume. Drain away the excess water. 

Place the lobia in a pressure cooker adding adequate amount of fresh water. and a pinch of salt.

Pressure cook the lobia for 4-5 whistles till it is well-cooked. Take care that it does not get overcooked and mushy. It should be cooked yet retain some firmness. Once the cooker cools, remove the cooked lobia and keep aside.

In a small mixer jar make a puree from 3 medium-sized tomatoes. Keep aside. 

Finely chop the onion and coriander leaves

In a thick-bottomed pan, heat 2 tbsp of oil and once the oil gets hot add cumin seeds, bay leaf, cinnamon stick, asafoetida, dry red chillies, finely chopped onion and 1 tsp of ginger garlic paste

Saute till the onions turn golden brown

To this add the turmeric powder, garam masala, coriander powder, Kashmiri Red Chilli Powder and tomato puree. 

Mix well and cook on medium flame till the masala releases oil. Now, lower the heat, add the curds, mix well and let it simmer for a couple of minutes.

Add the cooked lobia and salt to taste, mix well so that the lobia gets well-blended with the masala

Cover and cook for about 5 minutes on medium flame

Remove the lid and cook for 2 more minutes

Switch off the gas and transfer the Lobia Masala Curry to a serving bowl

Garnish with finely chopped coriander leaves

Serve with hot steamed rice or rotis