Spicy Sweet Potato Masala FryVeg
Discover how to make a delicious Sweet Potato Masala Fry! This simple, dry side dish balances the natural sweetness of tender boiled sweet potatoes with a spicy, aromatic blend of crushed garlic, cumin seeds, mustard seeds, curry leaves, and red chili powder. With a perfectly crispy exterior and a flavorful, savory seasoning, this dish is a fantastic accompaniment to chapatti, naan, or steamed rice. Enjoy this quick, healthy, and flavorful vegetarian treat anytime.
Ingredients
500 g Sweet Potato
1 tbsp Cumin Seeds
4 cloves Garlic
1 tsp Mustard Seeds
3 piece Dry Red Chilli
2 tbsp Black Gram (Urad Dal)
2 piece Onion (chopped)
6 piece Curry Leaves
6 piece Green Chilli
to taste Turmeric Powder
to taste Red Chilli Powder
to taste Salt
For frying Oil
Instructions
1
In a mortar and pestle, crush the cumin seeds and garlic together to release their flavors.
2
Cut the sweet potatoes into small, bite-sized pieces and boil them in water until they are tender. Be careful not to overcook them, as they may turn into a mash.
3
Heat some oil in a pan. Add mustard seeds, whole red chilies, and urad daal. Sauté until the dal is slightly crunchy.
4
Add the chopped onions, curry leaves, green chilies, and turmeric. Sauté the onions until they are slightly translucent and crunchy.
5
Stir in the crushed garlic and cumin paste. Sauté briefly for a few seconds until fragrant.
6
Add the chili powder and salt to taste, mixing well to create a vibrant, spiced masala base.
7
Add the boiled sweet potato pieces to the pan. Toss them gently to coat with the spices. Spread them out on the pan and let them cook undisturbed for 2-3 minutes to develop crispy, browned edges.
Nutrition Facts
3 servings per recipe
