Sweet Potato And Spinach Bhaji (Dry Curry)
Shakarkandi Aur Palak ki Sookhi Sabji
I often make potatoes and spinach bhaji, one of my favourites. Here, I have replaced the potato with sweet potato. This is an easy dish to make and very nice served either with plain parathas or as part of an Indian meal. Serves 4-6
1 large, approximately 200-300 gm sweet potato, peeled and chopped/cubed
A 200-250 gm. bag or bunch of spinach leaves, washed and chopped
1 tablespoon cooking oil (mustard oil is good)
1/2 teaspoon cumin seeds or Panch Pooran or black mustard seeds or nigella seeds
1/2 inch piece of ginger, peeled and grated/finely chopped
1 green chilli, chopped into thin slices (optional)
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/4 tsp. chilli powder (adjust to taste)
1 teaspoon salt
Juice of 1/2 a lemon
1/2 tsp. Garam masala
Heat oil in a wok or karahi.
Add the cumin/other seeds and wait until seeds splutter. Be careful not to let them burn.
Add ginger and green chilli. Stir-fry for 10-20 seconds or so, until lightly browned.
Add Sweet potatoes.
Sprinkle turmeric, coriander, chilli powder and salt on top and stir in. Turn heart down.
Add spinach leaves, cover and cook on low heat. Once the leaves collapse, mix them up with sweet potatoes.
Continue to cook on minimum heat, until the sweet potatoes are cooked through, stirring from time to time. If spinach leaves release too much water and the dish is watery even after sweet potatoes are cooked, raise the heat and stir fry gently, until all excess water is evaporated.
Sprinkle lemon juice and garam masala, stir and mix gently, taking care not to mash up sweet potatoes.
Chopped tomatoes can also be added at half cooked stage.