Recipe: Shakkariya Nu Shaak
Shakkariya Nu Shaak is a popular traditional sweet potato dry sautéed. It usually is served as part of a thali along with a flatbread, lentil curry, other shaaks or sides, rice and a sweet dish. It is one of the easiest shaak to prepare and absolutely finger licking good. I sometimes make it to enjoy it with some yogurt as a light meal. Shaak in Gujarati is sabji. Sabji or shaak refers to any vegetable dry or with gravy that is served with flatbread. Shakkariya is the Gujarati word for sweet potato.
Why Include Sweet Potatoes In Your Diet?
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 them. 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 Vitamins C and E. This humble, staple root is easy to cook and tastes great with a drizzle of lemon, salt, pepper or chilli powder. A good choice of root for diabetics especially the purple variety as it has low glycemic index.
Some More Sweet Potato Recipes You May Like
Sharing Shakkariya Nu Shaak Recipe With Sunday Funday
I’m back sharing a recipe with Sunday Funday almost after a month. Life just catches up and snowballs. With festivals, guests, etc I was not getting time to prepare for the themes in October. But hopefully will be more regular as I love the theme based challenges every Sunday. This Sunday it is Sweet Potato, a theme suggested by Wendy. Apparently, Nov is sweet potato awareness month. And as Wendy rightly stated “I don’t know why we would need an event to make us aware of this delicious, versatile vegetable…but heck, Let’s Celebrate!!”
Redoing an old post published on 21/11/2012 with better photos.
Sweet Potato Recipes By Members Of Sunday Funday
- Karen’s Kitchen Stories: Beef and Sweet Potato Stir Fry
- A Day in the Life on the Farm: Black Bean and Sweet Potato Chili
- Food Lust People Love: Miso Honey Roasted Hasselback Sweet Potatoes
- Culinary Cam: Spiced Sweet Potato-Red Lentil Stew
- Sneha’s Recipe: Sweet Potato Patties
- Sid’s Sea Palm Cooking: Sweet Potato Sushi
Ingredients Required For Shakkariya Nu Shaak
Sweet Potato
I have used about 500g of sweet potatoes. You can use either the orange or purple ones. This time round I used the purple ones as my son bought them at the supermarket in Montreal. In Magog I only get the orange ones. That hasn’t stopped me from making shakkariya nu shaak. Traditionally, the purple ones are used as in India we don’t get the orange ones. Though we say purple sweet potatoes, when peeled they are white. Other names for them are Japanese white or oriental. Peel and cut the sweet potatoes into small cubes. Soak them in some water so that they do not turn black or brown.
Oil
Any oil of your choice. I have used sunflower oil.
Peanuts
We need roasted peanuts for this recipe. Chop them up roughly to make up about ¼ cup. I always have roasted peanuts at hand. Use the ones with the skin or without, your choice.
Cumin Seeds
Jeera, jiru. We will be using 1 tsp of cumin seeds.
Sesame Seeds
Adds a bit of bite. Traditionally not added to shakkariya nu shaak but I like adding them.
Fresh Ginger
Peeled and minced or grated. We need about 1 tsp ginger.
Green Chillis
Can either cut the green chillis into thin slices or make a paste. Add according to your taste.
Salt
Add any salt of your choice. I have used Pink Salt.
Red Chilli Powder
Add according to your taste.
Lemon Juice
Adding lemon juice balances the flavours.
Fresh Coriander
Wash and chop fresh coriander finely. If the stems are tender chop them up too.
SHAKKARIYA NU SHAAK | SWEET POTATO SABJI
Ingredients
- 500 g sweet potato peeled and cubed
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tbsp sesame seeds
- ¼ cup roasted peanuts coarsely chopped
- 1 to 2 green chillis cut thin slices or mince
- 1 tsp ginger grated or minced
- ¼ tsp red chilli powder
- 1 tsp salt
- 1 tbsp lemon juice
- 2 tbsp fresh coriander chopped
Instructions
- Peel and cut the sweet potatoes into small cubes. Soak them in the water till required.
- Heat oil in a wide pan over medium heat.
- Drain out the water from the sweet potatoes.
- When the oil becomes hot, add the cumin and sesame seeds.
- Add the ginger and green chillis.
- Saute for a few seconds.
- Add the chopped peanuts. Stir fry for 1 minute.
- Add the chopped sweet potatoes.
- Add salt and mix it well.
- Cover the pan and cook the sweet potatoes over low heat till done.
- Sweet potatoes cook fast so may take 5-7 minutes.
- Stir occasionally and don't overcook the sweet potatoes as they may become mushy..
- When the potatoes are cooked, add lemon juice, mix gently.
- Garnish with chopped fresh coriander and serve immediately with hot chappatis or parathas.
Notes
If serving this dish to small children, then avoid chopped chillis.
Grease your hands with a little oil before peeling and cutting sweet potatoes. That way your hands will not be sticky afterwards.
If the sweet potatoes are not cooked and begins to stick to the bottom of the pan, add 2-3 tbsp of water. The steam created will help to cook the sweet potatoes.
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If you do try this recipe then please either
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