Sweet potato sabzi recipe – dry vegetable dish made from sweet potatoes, peanuts, sesame seeds and dry coconut.
The ingredients used here are allowed during Navratri vrat, ekadashi or any other religious fast. So this sweet potato sabzi can be consumed. In my childhood, my mom used make this sabzi for me during gauri vrat.
At home I make this very often. Whenever I make methi thepla, I must make this sabzi or sukhi bhaji to go with it. I also serve a bowl of yogurt on side. This meal will appear in my home once in two weeks.
It has nutty flavor from sesame seeds, peanuts and coconut. Addition of cashew nuts is optional.
There are no spice powders used, still it tastes really good. The spicy flavor comes from the green chilies only. So adjust the amount accordingly.
Check out other sweet potato recipes
Sweet potato halwa // Sweet potato chaat // Sweet potato ladoo // Sweet potato kheer // Sweet potato tikki
How to make sweet potato sabzi recipe (Step by Step Photos):
1) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
2) Then add sesame seeds and cashew nuts. Saute for a minute or so or till cashews get light brown color.
3) Now add chopped green chilies and saute for 30 seconds.
4) Add sweet potato and salt. Mix well.
5) Cover it with lid or plate which has around half inch of rim. Add glassful of water in it. Let the sweet potato cook. Do stir once or twice in between.
6) Cook till sweet potatoes are soft and tender. Check by inserting knife or fork, if should go in easily without any effort. It took me around 10-12 minutes.
7) Now add crushed peanuts and dessicated coconut.
8) Mix well and cook for a minute.
9) Now add lemon juice and turn off the stove.
10) Sprinkle chopped coriander leaves and mix.
Serving suggestion:
– If making sweet potato sabzi during navratri vrat or any other upavas, serve with rajgira puri, singhare ki puri or rajgira paratha.
– If making on regular days then you can serve with roti/phulka.
– Because of the sweet potatoes, it has slight sweet taste. So at home we love to eat with methi paratha or methi thepla. Slight bitterness from methi and slight sweetness of this sabzi will balance the flavor.
Sweet potato sabzi recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients (1 cup = 240 ml)
- 1 tablespoon Oil ** If making during vrat or upvas please use peanut oil or ghee.
- ½ teaspoon Cumin seeds
- ½ teaspoon Sesame seeds
- 3-4 Cashew nuts chopped, optional
- 2 small Green chili chopped finely
- 200 grams or 1 ½ cups Sweet potatoes cut into cubes
- Salt to taste ** If making during vrat or upvas, please use rock salt aka sendha namak
- 1 tablespoon Peanuts crushed
- 1 tablespoon Desiccated coconut
- 1 teaspoon Lemon juice
- 1 tablespoon Cilantro or coriander leaves chopped finely
Instructions
- Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
- Then add sesame seeds and cashew nuts. Saute for a minute or so or till cashews get light brown color.
- Now add chopped green chilies and saute for 30 seconds.
- Add sweet potato and salt. Mix well.
- Cover it with lid or plate which has around half inch of rim. Add glassful of water in it. Let the sweet potato cook. Do stir once or twice in between.
- Cook till sweet potatoes are soft and tender. Check by inserting knife or fork, if should go in easily without any effort. It took me around 10-12 minutes.
- Now add crushed peanuts and dessicated coconut.
- Mix well and cook for a minute.
- Now add lemon juice and turn off the stove.
- Sprinkle chopped coriander leaves and mix.
Notes
*Nutrition information is a rough estimate for 1 serving.
