Peanuty Sweet Potatoes – Faradi Shakkariya
Peanuty Sweet Potatoes – Spicy, savory, tangy Sweet potatoes cooked with cumin seeds, lots of peanuts, green chilis, ginger and white rock salt to make it Vrat (Indian Fasting) friendly faradi Shakkariya
There are so many options nowadays for vrat friendly dishes. However what if you live in a area where all the specific ingredients for vrat friendly dishes are not available. I used to live in Upstate NY where Indian grocery stores were hours away from home. Amazon did not have any vrat specific ingredients at that time. Does that mean you cannot make faradi food? Well not really, there are some very basic ingredients for vrat friendly food. For example potatoes, sweet potatoes, rock salt, peanut oil/ghee, lime/lemon, ginger and green chilis. Those are widely available in any non-Indian stores!
This recipe is to accommodate the situation where you do not have all the fancy ingredients. This simple Peanuty Sweet Potatoes uses minimal basic ingredients that you can find anywhere. Not only that, but this dish is incredibly easy to make and tastes delicious! I make these Peanuty Sweet Potatoes – faradi shakkariya not only during vrat, but just randomly anytime because they are that good! You can make the same dish using regular potatoes or even mix of both regular and sweet potatoes! Try pairing GAJAR HALWA – CARROT PUDDING with this dish to make a perfect sweet, savory, spicy vrat friendly meal!
Hope you guys like it as much as I do! Happy and Healthy Eating!
Peanuty Sweet Potatoes – Faradi Shakkariya
Ingredients
- 2 Big Sweet Potatoes peeled and cubed
- 3 tbsp Peanut Oil or ghee
- 6 Curry Leaves
- 1 tsp Cumin Seeds
- 1 tbsp Chopped.Sliced Green Chilis or serrano peppers
- 1 tsp Grated Ginger
- 1½ tsp White/Pink Rock Salt Sindhav Salt
- ½ tsp Sugar optional
- 1 tbsp Fresh Lime Juice
- 2 tbsp Chopped Cilantro
Instructions
- Preheat oven on 375°.
- Peel and cube sweet potatoes. Coat them well with 2 tbsp or more peanut oil or ghee.
- Bake them on 375°F for 25 minutes or until they are cooked but still tender. Do not overcook them, they can get mushy.
- Once baked, keep them aside.
- Heat 1-2 tbsp of oil or ghee in wide shallow pan.
- Add cumin seeds, coarsely ground peanuts, green chilis and ginger.
- Saute on medium heat for 2-4 minutes. Add white/pink rock salt (sindhav salt). Mix well.
- Add baked sweet potato cubes and mix well carefully, making sure they don't break.
- Keep cooking them on medium heat for 3-4 minutes so they get somewhat crispy.
- Add sugar and lime juice. Mix well.
- Turn the heat off. Garnish them with freshly chopped cilantro and serve them with side of yogurt!
