Have you every been bored of cooking the same vegetable over and over again? This happens often at our house and as many of you guessed it’s potato that haunts us over and over again. With so many different ways to eat them my kids don’t find it boring even if its served every meal, every day. I sometimes get so bored seeing that vegetable. The better alternative to this vegetable is sweet potatoes and I try to substitute sweet potatoes to potatoes in as many dishes as possible. My son likes its sweet taste and in dishes like Aloo Methi, they mask the bitter taste of methi/fenugreek leaves and taste so well that kids relish this dish so much. This dry curry was so tasty with crunchy bites of sweet potatoes with a much needed streak of bitter crispy fenugreek leaves. I served it as a side for rice and I’m sure it’ll go very well with roti and dal.
Sweet Potatoes — 4 medium nos
Mustard Seeds — 1 Tbsp
Fenugreek Leaves — 1 bunch (about 1/2 cup of just the leaves with stems removed)
Red Chillies — 2 to 3 (use more or less as per your taste)
Channa Dal — 1 tsp
Toor Dal — 2 tsp
Dhania (Coriander seeds)– 4 tsp
Jeera (Cumin seeds)– 1/4 tsp
Salt — as needed
Turmeric Powder — 1/2 tsp
Oil — 3 Tbsp
1. Cook sweet potatoes in pot of water with lid closed for about 10 minutes until firm and not mushy. Drain the water and remove skin. Slice the sweet potatoes in to thick slices and keep aside on a plate. Wash fenugreek leaves and chop them finely.
2. Heat 1 Tbsp of oil on a nonstick kadai. Add mustard seeds and let it splutter. Fry chopped fenugreek leaves until they get well cooked and all the moisture from the leaves evaporate. Now add sliced sweet potatoes, salt, turmeric powder and toss to coat the salt evenly on all of them. Do not over mix the potatoes as they tend to become mushy if done so. Let them fry on open kadai fry the potatoes until they turn crispy and golden brown about 10-15 minutes adding the remaining oil as needed. Toss occasionally to evenly brown the sweet potatoes.
3. In another small kadai, dry roast red chillies, channa dal, toor dhal, dhania, jeera one after another until reddish brown. Let it cool a bit and grind them in to coarse powder. Sprinkle this curry powder on the sweet potatoes after they turn golden brown. Toss to coat evenly and fry for another 5 minutes. Remove from fire and serve hot with rice or roti. Enjoy!!!
My Day2, group1 recipe under “Dry Sautees” theme. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18.
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