Sweet Potato Masala Fry

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.


  • 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


  • 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!

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