An easy and spicy curry made with sweet potatoes, this one goes well with Kuttu (buckwheat) parathas/puris or Rajgira ( Amaranthus ) parathas/puris. Spiced generously with chili and peppers, and dry mango powder providing the necessary tang, this one is a sure winner.
Read on for the recipe -
Preparation Time - 15 mins
Ingredients -
Preparation - Cut the sweet potato into 3 inch long pieces. Put in a pressure cooker with 1 cup water and cook for 2-3 whistles. Keep aside till steam escapes.
Peel them and cut into smaller discs.
Cooking - Heat the oil and ghee in a wok.
Add the green chili and cumin seeds. Once the spluttering stops, add the sweet potato and fry for 1-2 mins.
Add all the spice powders and salt. Sprinkle a bit of water. Fry them till the spices form a layer around the potato pieces.
Serve hot with Kuttu/Rajgire paratha/puris.
Read on for the recipe -
Preparation Time - 15 mins
Ingredients -
- 2 sweet potatoes (or 2 cups boiled, peeled & cubed )
- 1-2 green chili
- 1/2 tsp cumin seeds
- 2 pinch asafoetida
- 1/3 tsp chili powder
- 2 pinch pepper powder
- 1/2 tsp amchur/dry mango powder
- black salt/rock salt/sendha namak
- 1 tsp oil
- 1 tsp ghee/clarified butter
Preparation - Cut the sweet potato into 3 inch long pieces. Put in a pressure cooker with 1 cup water and cook for 2-3 whistles. Keep aside till steam escapes.
Peel them and cut into smaller discs.
Cooking - Heat the oil and ghee in a wok.
Add the green chili and cumin seeds. Once the spluttering stops, add the sweet potato and fry for 1-2 mins.
Add all the spice powders and salt. Sprinkle a bit of water. Fry them till the spices form a layer around the potato pieces.
Serve hot with Kuttu/Rajgire paratha/puris.
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