Patate dolci saltate alla maniera dell’Andhra

Ingredienti

• 2 Large Sweet Potatoes
• 1.5 tbsp Oil
• 1/4 tsp Mustard Seeds
• 1/4 tsp Cumin Seeds
• 1/4 tsp Asafoetida
• 1 tbsp Rice Flour
• 1/2 tbsp Kashmiri Red Chilli Powder (use regular red chilli powder for extra spicy version)
• 1/4 tsp Turmeric Powder
• 1 tsp Coriander Powder
• Salt as needed

Preparazione

1. 1

   First wash sweet potatoes and get rid of all the grit & dirt. Add them to a pressure cooker and add water until sweet potatoes are half immersed. Pressure cook for one whistle on high flame. Remove from heat. Let the pressure subside naturally.

2. 2

   Once cooled down, remove sweet potato skin and chop them to cubes of equal size.

3. 3

   In a cast iron or non-stick pan, heat 1.5 tbsp oil. Add 1/4 tsp each of mustard seeds, cumin seeds. As they splutter, add 1/4 tsp asafoetida.

4. 4

   Next add the cubed sweet potatoes. Stir fry for 2-3 mins.

5. 5

   Add 1 tbsp rice flour, 1/2 tbsp Kashmiri red chilli powder, 1 tsp coriander powder, 1/4 tsp turmeric powder and salt as needed.

6. 6

   Quickly mix everything until it is evenly coated. Cook on low flame for 7-8 mins, stirring and turning the sweet potatoes cubes every minute or two.

7. 7

   When all the sides are roasted to a golden brown and the sweet potatoes turn crispy, remove from heat.

8. 8

   Serve hot immediately with rice and sambar or any curry.