Kananga Upkari/ Sweet Potato Bhaji (Stir Fry).

"Kananga Upkari/ Sweet Potato Bhaji (Stir Fry)" ... a simple dish from GSB Konkani Saraswat Cuisine prepared with sweet potato (ratalu/ kananga/ sihi genasu) that can be served as it is or with dishes like pova chutney for breakfast ... also tastes awesome served with roti/ poori/ parathas ... Yummilicious ...

** I am sure all of you have been using sweet potato (ratalu/ kananga/ sihi genasu) frequently in your homes. If not, you must make it a point to do so more often, in fact its far better than just potatoes and can be replaced with the same in all dishes were potatoes are used. There are plenty of health benefits in consuming sweet potatoes which you can search over in net and you will surely be astonished to know them.

** Many of us have been lead to belief that sweet potatoes are sweet and contain high sugar content and avoid them especially those who are diabetic. However, it is not so, yes the sugar is more but it is not the harmful ones in fact they help in regulating them and the cholesterol too. Thanks to the fiber and water content in them they are low in glycemic index and are good for gut health aiding in proper digestion.

** There are many more health benefits which as I mentioned you can research upon on net, however if you have any ailments its always best to consult your Dr. before consuming them on daily basis, though once in way is fair enough for all. There are many dishes that can be prepared using sweet potatoes and I will be sharing them as and when I prepare, this one is a simple dish that is often prepared in all saraswat homes.

** You can serve it for breakfast with pova/ poha usli (seasoned beaten rice) which is one of the most famous combos in our community and it tastes fantastic. Again, you can serve this as a side dish with roti/ poori/ chapati/ paratha too and it tastes awesome. During fasting/ upvas days we often prepare this as almost all through India sweet potatoes are consumed while observing the same especially on Ekadashi.

** Do try out this simple upkari/ bhaji and enjoy with your family, I am sure they will love it. Before I forget I must mention here that a little bit of jaggery/ goda/ bella is added to the upkari to enhance it taste otherwise it will taste a little bit bland. In all this one is a favorite of all in my community and it often prepared during the months of chaturmasa when we often observe fasting on certain festive days. 

** Here is the traditional recipe for "Kananga Upkari/ Sweet Potato Bhaji (Stir Fry)" which I learnt from my Amma ... 

** Wash about 1/2 kilo of sweet potato (ratalu/ kananga/ sihi genasu) well, scrubbing of the outer skin to remove any dirt sticking to it. Remember sweet potato is a root tuber that grows underground so there is bound to be mud sticking to the same, so you should clean it by scrubbing properly before using.

** Dry the wash sweet potato with towel and then with the help of potato scrapper peel off the skin and then cut them into cubes of say about 1/2 to 3/4 inch in sized. Remember to keep a bowl of water and put the cut pieces in water as you go about cutting the sweet potato to avoid them turning black in color/ discolored. 

** To prepare the upkari/ bhaji/ stir fry : Just before preparing the upkari, drain off the water in which you have added the cut pieces, put in a colander and rinse well under running water and keep it ready aside. 

** Heat 2 tblsp of oil (tel/ tela) in a thick bottomed kadai/ pan, when hot lower the heat add ½ tsp urad dal (black gram dal) (optional, I have added), when the colour changes slightly add 1 tsp mustard seeds (rai/ sasam), when they begin to splutter, add 4-5 dry red chillies (sukki mirsanga/ sooki mirchi) cut to pieces along with 8-10 curry leaves (kadipatta/ karbevu) and 1-2 tsp of hing (asafoetida) powder. 

** Note : The amount of addition of hing (asafoetida) powder depends on individual liking and the aroma of the same. If its too strong then cut down the amount, also, you can reduce the quantity if you do not like strong hing smell. But for this dish we add a little bit more than others, you may add accordingly. 

** Add in the drained sweet potato pieces and mix well. Add about 1/2 to 1 cup of water, cover and let cook on medium heat for a few minutes till you see bubbles appearing in water. Now add salt (namak/ meeta) to taste, mix well, lower the heat to minimum and let cook stirring often until 75% cooked. Lastly add about 2-3 tblsp of grated or powder jaggery (goda/ gud/ bella) and mix well. Cover and cook till done, then garnish with some freshly grated coconut (soyi/ nariyal), mix well and its done.

** Note : I have come across some who also add on a pinch of haldi (turmeric) powder to this upkari/ bhaji, I have not, you may chose either way.

** "Kananga Upkari/ Sweet Potato Bhaji (Stir Fry)" is done and ready to be served. As I mentioned earlier the most favorite combo of all is to serve it with pova/ poha usli (seasoned beaten rice) for breakfast or as side dish with roti/ poori/ chapati/ parathas though in some home is it served as it is single for breakfast. In my home however we prefer it with poha usli if for breakfast and roti if served for lunch. In as a very tasty traditional side dish that is sure to be loved by one and all in your family.