🇮🇳 Indian Vegetarian

Shakarkandi ki Sookhi Bhaaji

Name: Shakarkandi ki Sookhi Bhaaji
Prep time: 16 min
Cook time: 24 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 2 Green Chili; 1 tsp Cumin Seeds; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 Lemon; 1 tsp Red Chili Powder; 1 tsp Roasted Cumin; 2, cubed Sweet Potato

🇮🇳 Indian

Sweet potato cubes tossed with roasted cumin and lemon, sweet-salty-spicy. Simple, spiced straight-talk food — no gravy to hide behind. Serve hot with rotis, dal and a wedge of lemon.

Prep 16 min Cook 24 min Serves 2 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Green Chili2
Cumin Seeds1 tsp
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Lemon1
Red Chili Powder1 tsp
Roasted Cumin1 tsp
Sweet Potato2, cubed

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Wash and cut the sweet potato into even, bite-size pieces so everything cooks at the same pace.
2
Soften the onions in oil over a medium flame with a little salt until translucent and sweet.
3
Stir in ginger garlic paste and green chili; after a minute add the ground spices with a splash of water so they don't scorch.
4
Fold in the sweet potato with the roasted cumin, sprinkle in a tablespoon of water, cover and steam until just done.
5
Finish with garam masala, cilantro and a knob of butter for gloss.

Chef's tip

If the sabzi tastes flat, it usually wants salt and lemon, not more chili.

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