Peanuty Sweet Potatoes - Faradi Shakkariya
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 dish
Servings: 3
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!
