“Kananga Usli (Sweet Potato Bhaji) with fresh Turmeric Root” … a simple, yet tasty bhaji that is usually prepared with potatoes/ batato and tastes excellent served with poori or roti/ chapathi or dosa … this time I prepared the same recipe but with sweet potato and fresh turmeric, both of which are healthier options … Yummilicious ….
** Usli is a semi dry side dish prepared with different varieties of veggies or pulse or cooked dishes too. It’s a sort of stir fry dish and you will find them in plenty, prepared in different ways in the blog. Like with bread, Idly, muddo etc. then with moong dal, tubers etc. too. I am sharing a common link at the bottom of this recipe, so just browse through for more knowledge on Konkani Saraswat Cuisine, try them out and enjoy with your family and friends. They are not only easy to prepare, but tasty and healthy too.
** One of my favorite crushed mushy textured bhaji which I prepare almost twice a month with potatoes. I had some sweet potatoes lying around which needed to be finished off so just gave in a try of the same dish and it turned out fantastic. Again, I also had fresh turmeric roots at home, which I used in this dish and it gave it a beautiful florescent glow. Though it tastes fantastic with poori and dosas too, we relished it with roti/ chapati as it was Saturday, No Onion- Garlic- Rice day for us.
** Here is my simple recipe for “Kananga Usli (Sweet Potato Bhaji) with fresh Turmeric Root” … my own style, try it, tastes great ….
** Peel off the skin off about 500 gms of sweet potato/ Kananga with a potato peeler and immediately put them in water to avoid it being discolored. Cut them into 1 inch sized pieces and soak in water for about 10 minutes.
** Wash, rinse and drain them and put it into a pressure cooker pan along with water, say about the same level as that of the pieces. Now peel off the outer skin of ½ inch of turmeric root/ haldi mande and grate it directly into the pan and mix well.
** Pressure cook on high for 1 whistle, lower the heat to medium and let cook for 5 minutes and then raise the heat and cook for another whistle and then remove from heat and keep it aside to let the pressure in the cooker fall on its own.
** Open the lid, let cool for 5 minutes, then add salt (namak/ meeta) to taste, mix well and with a potato masher gently mash all together. Add 4-5 finely chopped green chillies (tarni mirsanga/ hari mirchi), mix well and keep it aside ready.
** Heat 2 tblsp of coconut oil/ tela in a small pan, when hot lower the heat add 1 tsp of urad dal (black gram dal), when the color changes a bit add 1/2 tsp of mustard seeds (rai/ sasam) and let the splutter a bit.
** Now add a large pinch of cumin seeds/ jeera (optional if desired only), 1 large tsp of hing/ asafoetida powder, 8-10 curry leaves (kadipatta/ karbevu) and fry a little bit, say for 1/2 minute only and pour over prepared usli.
** Now to the above add 2-3 tblsp of freshly grated coconut (soyi/ nariyal) and about ½ of freshly squeezed lemon (limbiyo/ nimboo) juice and mix all well together. You can add in a few fried cashew nuts if desired too, I skipped it this time.
** “Kananga Usli (Sweet Potato Bhaji) with fresh Turmeric Root” is done and ready to be served. This Usli as we name it in Konkani Saraswat Cusine is a side dish served mostly with Poori and Masala Dosa, along with chutney and sambar.
** This is a very tasty mushy textured bhaji that tastes equally good with chapathi/ parathas or any dosas too. You can also use them as a filling in samosa or as in bread sandwiches along with some chutney and it tastes wonderful.
** Always serve usli freshly prepared for best taste and enjoy with your family with any choice dishes of yours. Potatoes are loved by all and so are sweet potatoes, especially by children, so do give it a try and enjoy with family and friends.
** Including a common link to all “Usli” dishes in the Blog where in you will find the ones with Potatoes too, do browse through and try them out depending on your families choice, they all taste wonderful and are easy to prepare too ….
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Thanks.