I used to love sweet potato as a child. Mum bought this very infrequently, so it always felt like a special treat to have it. She used to steam them whole in a pressure cooker and I liked to have them plain - their natural sweetness needing no other additions.
The sweet potatoes we get back in India are the ones with the pink skin and white flesh with a delicate flavour. The ones we get here have brown skin and orange flesh and taste different from the ones I have had growing up. I didn't relate to this and wasn't even willing to try them for a number or years. It is only recently that I have started having them again.
This is the first time I have tried this particular recipe with sweet potato. I usually make it with squash. Either way it makes a nice accompaniment for rice or rotis. One thing to note is that you may need to add a little extra spice and salt to balance their natural sweetness.
2 medium sweet potatoes, peeled and cut into small cubes ( approx. 2 - 21/2 cups)
1 medium onion, chopped finely
3 garlic pods, chopped finely
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
1/4 tsp cumin powder
2 tsp coriander powder
1/2 tsp garam masala powder
2 tsp lemon juice
Salt to taste
1 tbsp oil
The sweet potatoes we get back in India are the ones with the pink skin and white flesh with a delicate flavour. The ones we get here have brown skin and orange flesh and taste different from the ones I have had growing up. I didn't relate to this and wasn't even willing to try them for a number or years. It is only recently that I have started having them again.
This is the first time I have tried this particular recipe with sweet potato. I usually make it with squash. Either way it makes a nice accompaniment for rice or rotis. One thing to note is that you may need to add a little extra spice and salt to balance their natural sweetness.
2 medium sweet potatoes, peeled and cut into small cubes ( approx. 2 - 21/2 cups)
1 medium onion, chopped finely
3 garlic pods, chopped finely
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
1/4 tsp cumin powder
2 tsp coriander powder
1/2 tsp garam masala powder
2 tsp lemon juice
Salt to taste
1 tbsp oil
- Heat the oil in a non-stick skillet over medium flame. Add the cumin followed by mustard seeds to the hot oil and let them splutter
- Add the chopped onion and sauté till they are softened
- Add the garlic and continue to sauté for another minute to remove their raw flavour.
- Turn the flame to high. Add the sweet potatoes and stir fry them for 3-4 minutes.
- Add turmeric, chilli, cumin and coriander powders along with salt and continue to toss them for another 2-3 minutes.
- Reduce the flame back to medium. Spread the sweet potatoes evenly in the skillet, cover and let them roast slowly till they are just cooked. Do not add any water. Stir them every few minutes so they cook evenly on all sides and don't burn or catch at the bottom.
- Sprinkle the garam masala and lemon juice and mix well. Finish off with the chopped coriander leaves.
No comments:
Post a Comment