Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
A Delicious and Filling Snack
Sweet potatoes tend to be available year-round, though they are more abundant in summer. There are many ways to prepare them, but they nearly always make a great choice for tasty snacks. Sweet potatoes have many health benefits, as well. They are high in fiber, calcium, iron, vitamins, antioxidants, and minerals.
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Serves four people
- 2 medium sweet potatoes, cubed
- 1/4 cup grated coconut
- 2 green chilies, slit, cut lengthwise
- 2 pinches hing (asafetida powder)
- 1 tablespoon jaggery powder (or sugar)
- 2 pinches turmeric powder
- 1/2 teaspoon mustard seeds
- 1 1/2 tablespoons oil, preferably coconut oil
- 1/2 teaspoon white lentils (urad dal)
- 8 curry leaves
- 1/4 teaspoon salt, or to taste
- Wash, peel, and cube the sweet potatoes. Immerse the cubes in water. This will prevent the potato from turning blueish.
- Heat a deep-bottomed pan or wok. Add oil. Throw in the mustard seeds. Let them splutter.
- Add the white lentils. Saute for 10 seconds. Throw in the curry leaves, hing powder, turmeric powder, and slit green chilies. Saute for a few seconds or until green chilies become a bit white.
- Strain the sweet potatoes. Throw the cubes into the pan. Add salt. Saute on medium-high heat for 3-4 minutes.
- Pour a glass of water to the pan. Stir the mix. Increase the flame. Stir-cook the cubes until they become soft (but not mushy).
- Add the powdered jaggery. Mix well. Saute for 2 minutes. By this time, the mixture should be almost dry.
- Add the grated coconut. Mix well. Turn off the heat.
- Transfer to a serving bowl. Enjoy!
Notes: You can make this dish for breakfast or an evening snack. It can also be served as a side dish.