202. sweet potato shaak

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BM#81 Week 4 Day 1

   Sweet potatoes are pretty much in season all year round. Bake it, roast it, boil it, puree it. Whichever way you may prefer but have it. Sweet potatoes contain twice the amount of dietary fibers compared to a normal potato. It is rich in beta carotene, contains large amounts of Vitamin B6 which is beneficial in breaking down homocysteine (which contributes in  hardening the arteries and blood vessels). It contains a great amount of manganese and also is rich in Vitamin C and E. This humble, staple root is easy to cook and tastes great with a drizzle of lemon, salt, pepper or chilli powder. 

   My injured foot has stopped my trip to the market for a few days but Simon, the veggie guy bought some sweet potatoes from the market a few days ago. He kept on insisting I buy them, trying to convince me that its really good for health but his intention was to get rid of the huge quantity that he had bought! Instead of baking them I decided to make a sabji (vegetable) out of it. I remember my mum use to make it quite often to go with other curries or vegetables.

Updated photos: 24/10/2017
This is one sabji that I enjoy when I fast on Ekadashi days. I have a bowlful with some yogurt and I don’t add any turmeric powder. Its filling and healthy too. Adding fennel seeds gives this sabji or shaak a different taste. Adding lemon juice balances the sweet taste of the potatoes.

SWEET POTATO SHAAK ( VEGETABLE)
2 to 4 servings

3 cups peeled and cubed sweet potato
2 tbsps oil
½ tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
1 to 2 green chillis, cut into thin slices
1 tsp grated ginger
1 tsp salt

1 tbsp lemon juice
1-2 tbsp chopped fresh coriander

1. Peel and cut the potatoes and keep it in the water till required.
2. Heat oil in a wide pan over medium heat.
3. When it becomes hot, add the cumin and fennel seeds, chillis and ginger.
4. Saute for a few seconds and add the cubed potatoes.
5. Add salt and mix it well. 
6. Cover the pan and cook the potatoes over low heat till done.
7. Stir occasionally and don’t overcook the vegetable as it will become mushy.
8. When the potatoes are cooked, add lemon juice, mix gently.
9. Garnish with chopped fresh coriander and serve immediately with hot chappatis or parathas.

 

mogo chaat

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