Sweet Potato / Shakarkand Sabzi

The sweet potato is a starchy, sweet tasting root vegetable. They have a thin brown skin on the outside with coloured flesh inside, most commonly orange in colour, but other varieties are yellow, white or purple.

Sweet potatoes are a rich source of fibre as well as containing an array of vitamins and minerals including iron, calcium, selenium. They are a good source of B vitamins and vitamin C. Sweet potatoes are one of the best sources of vitamin A; a medium one contains more than 100 percent of the daily recommended intake.

Boiling sweet potatoes retains more beta-carotene, and makes this nutrient easier for the body to absorb. Cooking sweet potatoes with the skin on also helps prevent the loss of nutrients, including vitamin C and beta-carotene.

INGREDIENTS :

(1) Sweet Potato / Shakarkand – 400 gms (boiled, peeled and cut into bite sized cubes)

(2) 3 medium sized Onions, chopped

(3) 1 inch sized Ginger, minced

(4) 2 green chillies, slit

(5) 1 sprig of Curry leaves, chopped

(6) Coriander leaves / Dhaniya Patta, chopped for garnish

(7) 1 teaspoon of Mustard seeds / Rai

(8) Half teaspoon of Urad dal

(9) 1/4 teaspoon of Asafoetida

(10) 1/4 teaspoon of Turmeric powder / Haldi

(11) Salt as per need

Cuisine : Indian

Serves : 2-3 persons

Time required : 40 minutes

PREPARATION :

(1) Wash 4 pieces of Sweet Potatoes under running tap water.

(2) In a pressure cooker, immerse them in water as shown.

Cover the lid of the pressure cooker and cook until it gives two whistles. I would like to let you know in the beginning itself that with two whistles, the sweet potatoes will turn out to be soft and the resulting sabzi will be slightly mushy like masala dosa bhaji is. If you like this type of sabji then go for two whistles or else it you want dry sabzi then go for one whistle. In this recipe, my attempt is to show slightly wet sabji hence i went for two whistles.