2medium sized sweet potatoeswashed, peeled and cut into 1/4 inch round slices
2tablespoonoil
1broken dry red chilideseeded (can use green chilli also)
¼teaspoonmustard seeds/rai
¼teaspooncumin seeds/jeera
¼teaspoonasafoetida/hing
¼teaspoonturmeric powder/haldi
½teaspooncoriander/dhaniya powder
½teaspooncumin/jeera powder
salt to taste
small bunch of coriander leaveschopped (optional)
Instructions
Heat oil in a non-stick pan on a medium flame. Add dry red chilli and mustard seeds. Once mustard seeds crackles, then add jeera and hing. You may also add green chillies.
Then add sweet potato slices and mix well. Cover and cook on a low-medium flame for 10 minutes. Open the lid and stir after 5 minutes.
Then add salt, turmeric powder, dhaniya powder and jeera powder. Mix well, cover and cook on a low-medium flame for 10 minutes or until it gets completely done. Open the lid and stir after 5 minutes.
Remove from flame. In the end, sprinkle chopped coriander leaves on it.
You can serve this Sweet Potato Sabzi with rotis or parathas and any dal.
Video
Notes
NOTE: If you want to consume this dish for fast (vrat) then avoid adding mustard seeds and use rock salt instead of normal salt.