Sweet Potato Bhaji is delicious and goes great with plain rice, chapathis or pooris.
This dish is tasty and can be cooked up in a jiffy.
- 3 medium size Sweet Potatoes, cooked & mashed
- A small piece of Ginger, chopped
- 5 to 6 cloves Garlic, chopped
- 2 Green chillies, chopped or sliced lengthwise
- 2 to 3 medium size Big Onions sliced fine
- 1/2 tsp (teaspoon) Mustard seeds
- 1.5 tbsps (tablespoons) Channa dal
- 2 medium sized Tomato, diced
- A few Curry leaves
- Generous amount of Coriander leaves
- Salt, to taste
Sweet potatoes are high in vitamin A, vitamin B5, B6, thiamin, niacin, riboflavin, and, due to their orange color, are high in carotenoids.
Plus, they're fat-free, relatively low in sodium and have fewer calories than white potatoes.
Sweet potatoes are one of the best sources of vitamin A.
- 1Heat oil in a wok and splutter mustard seeds.
- 2Into this, add channa dal and saute.
- 3When the colour of the dal starts changing, add green chillies, ginger, garlic and curry leaves and saute till raw smell goes away.
- 4Now, add onions and saute till light brown.
- 5Throw in the tomatoes and saute till it becomes soft.
- 6Add necessary water, turmeric and salt.
- 7Into this, add the cooked potatoes and peas and combine well with other ingredients.
- 8Let it cook on a medium flame till you get the right consistency.
- 9Just before you take it off the flame, add coriander leaves and combine well.
- 10Serve with Poori/Chapati/Dosa/Sandwiches.
1. If you make this dish with thick gravy, you can use the left overs as a stuffing for sandwiches. It tastes good. In case you want more gravy, you can add more water.
2. You can also add veggies like carrot (grated) into this.
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