Tuesday, April 9, 2013

Sweet Potato Curry with green peas

Sweet potatoes are extremely rich in nutritional benefits. Anti-flammatory, anti-oxidant sweet potatoes have many nutritional values some of which can be obtained only through cooking sweet potatoes by steaming or boiling. Though in our part of the world sweet potatoes are extensively used in making only desserts, the variety of flavorsome sweet potato recipes found over the internet manifests its versatility.
The below recipe is not mine. I got it from madhurasrecipe.com. When the first time I tried it, it came along very well winning compliments from all. Next time I added few ingredients of my own to give the dish an extra zing. A must try out for all health freaks and sweet potato lovers.

Ingredients:                                                   Cooking time: 15-20 minutes
ü  2 sweet potatoes
ü  1 cup of green peas
ü  1 heaped tsp ginger paste
ü  1 tsp turmeric powder
ü  1 1/2 tsp garam masala powder
ü  1 1/2 heaped tsp fennel powder
ü  2 tsp coriander powder
ü  1 tsp dry red chilli powder
ü  5-6 green chillies (chopped)
ü  1 tsp black pepper
ü  White oil for cooking
ü  1 tsp ghee (optional)
For sauté:
ü  1 tsp cumin seeds
ü  2 bay leaves
ü  2-3 green cardamoms
1) Boil the sweet potatoes either in a pressure cooker up to one whistle or in microwave for 8 -12 minutes. Drain the water, peel the potatoes and chop into medium size cubes.
2) Heat oil in a wok. When oil turns hot, add the ingredients for saute and allow them to crackle.
3) Next add ginger paste and green chillies followed by all the spices diluted in 3 tbsp of water. Sauté the spice mixture for 2-3 minutes till a nice aroma wafts through the air.
4) Add green peas, salt and boiled sweet potatoes. Stir in to mix. (You may mash few potato cubes with the backside of a wooden spatula to thicken the gravy.)
5) Finally drizzle ghee into the curry before turning the heat off.
6) Serve hot with roti or paratha.


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