This ‘spicy sweet potato’ preparation goes on to own other titles too like ‘Chakkaravalli Kizhangu Poriyal (in Tamil) and Shakarkand subzi (in Hindi). Summer has its own share of vegetables, in winter though, we could indulge in the winter vegetables that are available in plenty- the squashes, pumpkins, the gourds and the sweet potatoes. Sweet potatoes were our favourite dish for the winter and are also one of the healthiest vegetables you can eat. They contain almost twice the recommended daily allowance of vitamin A. They are also rich in fibre, calcium, potassium folic acid, magnesium etc.
- 2 cups Sweet Potato, cut into small cubes
- 2 red chillies
- ¼ tsp turmeric powder
- 1 tsp mustard seeds
- ¼ tsp cumin seeds
- A pinch of asafoetida
- A few curry leaves
- Salt to taste
- Heat oil in a pan and add mustard seeds and cumin seeds. When it splutters add the red chillies and curryleaves. Sauté then add turmeric powder and hing/asafoetida. Sauté again, ensure not to burn the ingredients.
- Add sweet potato, salt and little water. Mix well.
- Cook closed for 10-12 min until the sweet potatoes are soft and cooked. If any extra water, remove lid and let the water evaporate.
- When the mixture is dry, add the chopped coriander leaves and gently toss. Remove from flame.
- Serve hot with rotis or steamed white rice.
Preparation Time: 20-25 minutes
Note: The sweet potato can also be boiled or steamed and then added to the dish after tempering. In this case after seasoning there is no need to cover and cook it.