Ingredients
Method
- Wash the sweet potatoes under water and pressure cook them until 4-5 whistle.
- Once the sweet potatoes are cooled down remove the skin and cut them into medium bite-size cubes.
- In a pan add ghee and cumin seeds. When cumin seeds sizzles add green chillies and saute for 30 seconds.
- Now add the cubed sweet potatoes, salt, sugar and roasted peanut powder. Mix all the ingredients well.
- Cover the sabzi/vegetable with a lid and let the sweet potato cook on steam for 5-7mins on a low flame. Keep stirring occasionally.
- Upvasachi Ratalyachi Bhaji / Sweet Potato & Peanut Stir Fry Vegetable is ready.
Cooking Sweet Potatoes In Oven:
- Preheat the oven to 350 degrees F. Coat the bottom of the baking tray with oil.
- Wash and peel the sweet potatoes. Cut them into medium size pieces and place them in the baking tray.
- Bake for 60 minutes or till they are cooked completely. Once cooked you can start with the tempering.
Notes
To make this into a vegan dish, skip the ghee and use oil instead.
You can garnish this upvasachi ratalychi bhaji / sweet potato Vegetable with fresh scrapped coconut.
Important: If you are allergic to nuts, avoid adding peanuts, use freshly scrapped coconut and sesame seeds instead.
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