Sweet Potatoes become available in plenty by end of February. Sweet Potatoes can be just boiled and eaten with some chutney or sauce. No other preparation is required. But if you are interested, there are many curries, dumplings, patties, stuffed Parothas etc that can be made using sweet potato.
I am starting with this dish “Simple Sweet Potato Sweet Fry” during this season. This dish goes well with Rice, Roti etc. If you cut the Sweet Potatoes into thin slices, the cooking time will reduce considerably.
Sweet Potatoes – 400 Gms
Oil – 2 tbsp
Cumin Seed – ½ tsp
Onion – 2 (sliced)
Curry Leaves from 1 twig
Ginger Garlic Paste – 1 tsp
Turmeric Powder – one pinch
Red Chilli Powder – ½ tsp
Coriander Seed Powder – 1 tsp
Garam Masala – ¼ tsp
Finely chopped Coriander Leaves – 2 tbsp
Salt to taste
Wash and peel the thin skin of the sweet Potatoes.
Cut them into thin slices. Immerse them in a bowl of water to prevent discoloration of the slices. Keep aside.
Heat the Oil in a pan. Add Cumin Seeds and allow it to crackle. Add the sliced Onion and Salt. Sauté for a few seconds.
Add Ginger Garlic paste. Stir cook for a couple of minutes in low to medium flame till the Onion turns translucent.
Add the sliced Sweet Potatoes and Turmeric Powder.
Stir for a min. Adjust Salt, if required. Cover the pan with a lid and simmer for 4 to 5 minutes in low flame stirring at intervals. If necessary, you can sprinkle 1 or 2 tbsp of water.
When the Potatoes are cooked, add the Chilli Powder, Coriander Seed Powder and Garam Masala and stir cook gently for two more minutes.
Add the finely chopped Coriander leaves and stir for a few seconds.
Transfer to a serving bowl.