Updated date:

Feb 19, 2020

Sweet Potato and Green Gram Stir-Fry Recipe

Author:: Shwetha bhat

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Sweet potato and green gram stir-fry is one of the most famous breakfast and snack recipes from Udupi and Mangalore, in the Indian state of Karnataka. It is a very simple and healthy dish that is sweet, spicy, and aromatic. It can be served as a snack, breakfast, or side dish for a rice-sambar combo.

Sweet potatoes are rich in vitamins, minerals, and fiber. Including this vegetable in our diet is very important, especially for growing children. The fact that this recipe is kid-friendly and tasty makes it a great choice for them.

Cook Time


Prep time	Cook time	Ready in	Yields
10 min	15 min	25 min	Serves 3 people

Ingredients

1/2 kilogram sweet potatoes, washed and cubed
1 cup green gram, soaked overnight, or green gram sprout
1 inch ginger, chopped
1 to 2 teaspoons oil or ghee
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1 to 2 dry red chilies, broken
5 to 10 curry leaves
1 to 2 green chilies, or to taste
1/2 teaspoon turmeric powder
1/4 cup jaggery, grated
3/4 cup water, or as required
salt, to taste
1/2 cup fresh coconut, grated

Instructions

Wash and soak green gram for 7 to 8 hours or overnight. (Or you can use sprouted green gram.)
Cut the ends off the sweet potatoes. There's no need to peel the skin. Cut into equal-sized cubes.
Place potatoes in a bowl of water to prevent them from turning brown. Set aside.
Chop ginger and set aside.
Grate (or powder) about 1/4 cup of lemon-sized jaggery and set aside.
In a pan, heat oil. Add mustard seeds and cumin seeds. Let them splutter.
Add red chilies and curry leaves. Fry for a few seconds.
Add slit green chili and chopped ginger. Fry until the ginger smells good.
Drain cubed sweet potatoes and add them to the pan. Saute for 1 minute.
Drain water from green gram and add the gram to the pan.
Add turmeric powder, salt, and jaggery. Saute and mix everything properly.
Add 3/4 cup of water. Cook over medium to low flame. Keep stirring to avoid burning.
When cooked completely (sweet potato should be a little mushy), add grated coconut. Mix everything and switch off the flame.
The sweet potato-green gram fry is ready to eat.

Photo Tutorial

Soak green gram overnight or for 7 to 8 hours in enough water. Alternately, you can use green gram sprouts. (Soak in a generous quantity of water as green gram will double in volume after soaking.)

Wash the sweet potatoes properly and cut off the ends. Peeling the skin is optional.

Chop sweet potatoes into medium, equal-sized cubes.

Immerse the sweet potatoes in water so they don't turn brown.

Take 1 inch of fresh ginger and chop. Set aside.

Grate about 1/4 cup (or lemon-sized) jaggery and set aside.

Add mustard and cumin seeds; let them splutter. Add broken red chilies and curry leaves. Fry for a few seconds.

Add slit green chili and chopped ginger. Saute until the ginger smells good.

Now drain the water completely from the sweet potatoes and add them to the pan.

Drain water from green gram and add the gram to the pan.

Mix it with sweet potatoes, stirring evenly.

Mix everything properly. Add about 1 cup of water or just enough to immerse the sweet potato and green gram. Cover and cook. Stir occasionally for even cooking.

Once everything is cooked and tender and the water dries up completely, lower the flame and add fresh grated coconut.

Mix coconut with stir-fry and switch off the flame.

Sweet potato and green gram stir-fry is ready to eat.

Tips and Variations

Rinse the sweet potatoes properly under running water in order to remove any dirt or mud.
You can omit the green gram and only use sweet potatoes.
You can omit the coconut, but adding it will enhance the taste.