Bihari Shakarkand Bhujiya Recipe – Spicy Sweet Potato Sabzi
Delve into the rich flavors of North India with this delightful Bihari Shakarkand Bhujiya, a spicy sweet potato dish that is sure to tantalize your taste buds. This vegetarian recipe showcases sweet potatoes, a staple in many Indian kitchens, and elevates them with a harmonious blend of spices and mustard oil. Perfect as a side dish for your weekday meals, this sabzi pairs beautifully with whole wheat Lachha parathas and Boondi raita, making for a satisfying and wholesome meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet Potatoes | 2, peeled and cut into thin strips |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Green Chillies | 2, slit into halves |
| Mustard Oil | 1½ tablespoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 120 mg |
| Total Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Sugars | 5 g |
| Protein | 2 g |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 10 |
| Total | 20 |
Servings
| Servings | 4 |
Instructions
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Preparation of Sweet Potatoes: Begin by washing and peeling the sweet potatoes thoroughly. Cut them into thin strips, similar in size to finger chips, ensuring they cook evenly.
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Heating the Oil: In a non-stick wok, pour in the mustard oil. Heat it until it shimmers, which indicates that it is ready for cooking.
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Tempering the Spices: Once the oil is hot, add the cumin seeds. Allow them to splutter, releasing their aromatic flavors into the oil.
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Adding Green Chillies: Next, introduce the slit green chilies to the wok. Sauté them briefly, allowing their heat to infuse the oil.
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Combining Sweet Potatoes and Spices: Stir in the chopped sweet potatoes along with turmeric powder. Sprinkle in the salt to taste, mixing well to ensure the spices coat the sweet potatoes evenly.
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Cooking the Sweet Potatoes: Lower the flame and cover the wok with a lid. Let the sweet potatoes cook through until they become tender. This should take about 10 minutes.
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Crisping the Bhujiya: As the sweet potatoes near completion, remove the lid. Allow them to cook uncovered for a few minutes, letting the excess moisture evaporate and the potatoes become crispy. If desired, drizzle a little more mustard oil and sprinkle additional salt during this stage for enhanced flavor.
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Final Touches: Continue stirring occasionally, ensuring that the Bihari Shakarkand Bhujiya cooks evenly on all sides.
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Serving: Once done, turn off the heat. Transfer the fragrant Bihari Shakarkand Bhujiya to a serving bowl. Serve it hot alongside whole wheat Lachha parathas and Boondi raita for a delightful and satisfying meal.
This recipe is a fantastic way to enjoy the goodness of sweet potatoes while savoring the traditional flavors of North Indian cuisine. Each bite of this spicy sweet potato dish brings together the warmth of spices and the sweetness of the potatoes, making it a perfect addition to your lunch table. Enjoy cooking and relishing this delightful dish with family and friends!
