Sweet potato masala stir fry | Shakarkandi ki masala roast | Sakkaravalli kizhangu masala methi poriyal

Cuisine Style: India | Cooking Time: 10 min | To Serve: 4 | Type : Poriyal, Roast, Stir Fry, Thoran | Take with : Rice, chapathi

Ingredients

• Sweet potato [Sakkaravalli kizhangu] – 1
• Onion – 1 [chopped]
• Garlic – 1 cloves[mashed]
• Curry leaves – 1 spring
• Green chilli – 1 [chopped]
• Coconut - 1 tbsp [grated]
• Kasuri methi [Dried fenugreek leaves] – 2 tbsp
• Coriander leaves – 2 springs [chopped]
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tsp
• Garam masala powder – ½ tsp
• Mustard seeds – ½ tbsp
• Cumin seeds – ½ tsp
• Salt to taste
• Oil – 2 tbsp
• Water as needed

Preparation

• Steam Sweet potato in an idli cooker till soft then peel off the skin & cut into cubes.
• Heat oil in a pan add mustard seeds, let it sputter.
• Then add cumin seeds, onion sauté till light brown.
• Add garlic, green chilli, curry leaves sauté.
• Add turmeric powder, red chilli powder, garam masala powder, coconut & salt sauté.
• Add boiled sweet potato sauté / roast till light brown & crisp.
• Add dried fenugreek leaves, coriander leaves sauté gently.
• Cut off heat serve hot with chapatti, or rice

Raw banana dried fenugreek leaves roast stir fry