Shakarkand Ki Subzi /Sweet Potato Curry
Sweet and sour sweet potato curry
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 GMS Sweet potato /shakarkand
- 1/2 cup Yogurt /dahi
- 1 Green chili (chopped )
- 1 tsp Ginger (chopped )
- 2 tbsp Fresh coriander (chopped )
- 1 tbsp Lemon Juice / Nimbu Ka Ras
- 1/3 tsp Turmeric /haldi- 1/3 tsp
- 1/2 tsp Red chili powder
- To Taste Salt / Namak
- Pinch Garam Masala Powder
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/2 tsp Mustard Seeds / Rai *
- Pinch Asafoetida/hing
- 2 tbsp Cooking oil
- 1/2 tsp Red Chili Powder/ Laal Mirch
Instructions
- 1
Wash and slice sweet potato in thick roundals or pieces.
- 2
Add 1 glass of water and pressure cook for 3 whistles or cook till it become soft.
- 3
Peel the skin and roughly mash the sweet potato or chop into pieces.
- 4
In a pan add curd and 1 cup water and whisk well.
- 5
Add all the dry spices , mashed sweet potato, green chili and ginger in it.
- 6
Mix well and cook on medium flame for about 7-8 minutes.
- 7
Keep stirring in between to avoid curdling.
- 8
Heat oil in a small pan and add cumin and mustard seeds.
- 9
When cumin start crackling add asafoetida and switch off the flame.
- 10
Add red chili in the tempering and pour over the boiling curry.
- 11
Remove the curry from the heat and add chopped coriander and lemon juice.
- 12
Mix and serve hot.
- 13
Serving suggestions- goes well with any Indian bread specially poori or paratha.