Sweet potatoes are sweet, starchy root vegetables that come in a variety of sizes and colors ( orange, white, and purple) and are rich in vitamins, minerals, antioxidants and fiber. This dish is a mildly sweet, spicy, and aromatic side dish.
Ingredients:
- 4 sweet potatoes
- ½ cup chopped onions
- 1 tbs oil
- 1 tsp mustard seeds
- 1 tsp Cumin seeds
- 1 tsp Urad dal
- 1 tbsp Coriander seeds
- 2-3 pieces of dried red chilies
- 3-4 Green chilies
- 3-4 Garlic cloves
- Fistful of curry leaves
- 1 tsp lemon juice
- Salt
- ½ tsp Turmeric powder
- ¼ tsp red chili powder
- ¼ tsp Hing
Method:
- Wash and pressure-cook sweet potatoes
- Let it cool down
- Then peel and cut into round pieces
- Grind and make a coarse paste of garlic, green chilies, cumin seeds, and coriander seeds and keep it aside
- Take a pan, add oil, and heat it
- Add mustard seeds and let them crackle
- Add hing, urad dal, curry leaves, and dried red chili
- Once urad dal changes color to brownish, add chopped onions, and mix well
- Once the onion starts becoming translucent, add turmeric powder, red chili powder, salt, and lemon juice
- Mix well
- Then add crushed garlic+green chilies+cumin+coriander seeds
- Mix well and let it cook for 1 minute
- Lastly, add sweet potato pieces, mix well and cook covered for 2 minutes on low flame
- Adjust the salt and turn off the stove.
Back to Savi’s Kitchen!