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| Main ingredients | Sweet poatoes (shakarkand), Ghee, Cumin seeds, Green chillies, Roasted peanuts, Rock salt (sendha namak), Sugar, Fresh coriander leaves, Scraped fresh coconut |
| Cuisine | Indian |
| Course | Main course vegetables |
| Prep time | 20-25 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 3 medium sweet potatoes (shakarkand), boiled and peeled
- 3 tablespoons ghee
- 1 teaspoon cumin seeds
- 2 green chillies, chopped
- ¼ cup roasted and crushed peanuts
- Rock salt (sendha namak) to taste
- 1 teaspoon sugar
- 2-3 tablespoons chopped fresh coriander leaves
- 2-3 tablespoons scraped fresh coconut + to sprinkle
- Fresh coriander sprig for garnish
Method
- Cut sweet potatoes into ½ inch pieces.
- Heat ghee in a non-stick kadai, add cumin seeds and once they start to change colour, add green chillies, mix and sauté for 30 seconds.
- Add sweet potatoes, roasted peanuts, rock salt and sugar, mix well, cover and cook on low heat for 5-6 minutes or till the sabzi is thoroughly heated.
- Add coriander leaves and scraped coconut and mix well.
- Transfer into a serving bowl, sprinkle coconut, garnish with coriander sprig and serve hot.
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