THE DANCE OF THE MUSTARD, THE AROMA OF THE COCONUT OIL WAFTING IN THE SLIGHTLY SMOKY KITCHEN, THE TANG OF THE TAMARIND, THE SUGAR, THE SPICE AND EVERYTHING NICE.... THE MEMORIES OF MOM'S KITCHEN WHERE I USED TO HANG AROUND TO QUENCH MY HUNGER; THE HOPE WAS TO GET THE FIRST TASTE OF ANYTHING MOM'S DISHES OUT BEFORE MY BROS OR SIS'. OH I MISS THOSE DAYS, BUT NOW I WANT TO RECREATE THAT MAGIC- TO REMIND MYSELF, TO LET THE WORLD KNOW ABOUT IT.
Saturday, 26 January 2013
SWEET POTATO STIR FRY / KANANGA UPKARI
Always my first preference is Potato masala with Pooris. Here my mother-in-law used to prepare Kananga upkari now and then. Initially I did not like it but gradually I started liking Kananga upkari. Today I prepared Poori and Sweet Potato stir fry for Breakfast.
SWEET POTATO STIR FRY
WHAT YOU NEED:
Sweet potatoes - 2 medium
Red chillies - 2 (broken in to pieces)
Green chillies - 2 (slit)
Grated coconut - 2 tbsp
Jaggery - 2 cubes or to taste
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Salt - to taste
KANANGA UPKARI, A NICE COMBO WITH POORIS...
HOW TO MAKE :
First wash sweet potatoes and cut in small cubes.
Heat kadahi with 1 tsp oil.
Splutter mustard seeds, add red chillies, curry leaves and green chillies.
Add sweet potatoes, coconut gratings, jaggery, salt and water.
Allow it to cook till it is cooked and gravy should be thick.