Spiced Coconut Sweet Potato Subji or Sabzi? Plus my Cilantro Mint Chutney
This post may contain affiliate links.
My chutney has been requested by a few people. Especially since we all got 5 bunches of cilantro in our rescued produce boxes locally. I just made the Sweet Potato Subji on a whim. A friend of Will's said he doesn't even like sweet potatoes, but he would eat these every day. So as promised, here are the recipes. As for the title of the blog, I had planned on making potato subji till I realized I didn't have enough potatoes. So, I was talking to my AI and asked what it thought of sweet potato subji instead of regular potato. My AI said you mean sabzi...It refused to help me till I said sabzi. Technically, they are the same thing, just depends on how people want to spell it in English. I have seen Sabji and Subzi as well. The first Subjis I learned to make were from the cookbook, Ayurvedic Cooking for Self-Healing by Usha Lad & Dr. Vasant Lad. Lol, however you want to spell it, it's not even an English word! *Takes a deep breath* It's just usually a spiced vegetable side dish eaten all over India. With all the different languages and dialects, you get a bunch of different English spellings of the same dish.
We changed a few spices to complement the flavor of sweet potatoes. Is it traditional? I would never claim that. I will even admit I have never had a sweet potato subji, so this is completely made up. I based this off all the other vegetable subjis I have had and made, potato, cabbage, cauliflower, carrot, etc., and how they are very slightly different based on the vegetables used. If someone has had sweet potato subji, please let me know how far off my AI and I were, lol. Even if it isn't traditional, it seems to be a big hit. This was set up for Pittas, but would be fine for Vatas as well. Kaphas should skip the coconut oil and grated coconut and use a lighter oil such as a cold-pressed corn oil.
Spiced Coconut Sweet Potato Sabzi
(title by an obnoxious yet well-loved AI)
3 medium sweet potatoes, peeled and diced
3 tbsp coconut oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 jalapeno pepper, chopped (another rescued produce item, a small green chili would be more traditional)
1/2 tsp turmeric powder
1 tsp coriander seeds (ground)
1/2 tsp garam masala
1/2 tsp red chili powder (optional for heat, or paprika if you don't want the heat) *
1/4 cup grated coconut (fresh or unsweetened)
1/2 tsp amchur powder (dried mango powder)
Splash of lime juice
Fresh cilantro to garnish
Heat oil in a pan over medium heat, and add mustard seeds. Once they start popping, add cumin seeds, jalapeno pepper, and turmeric powder. Cook for 1-2 minutes. Add the diced sweet potatoes and stir to coat them in the spices. Cook for 10-15 minutes, stirring occasionally. Add coriander powder, garam masala, and red chili powder, mixing well. Cook for another five minutes until the potatoes are tender. Add grated coconut, amchur, and lime juice, stirring well to bring out a rich aromatic flavor. Garnish with the cilantro. My AI says to eat it with Chapati or Rice.
We had it with a tomato soup, a friend of mine calls railway soup, rice, some ginger pickles, naan bread I found at the store, and some cilantro mint chutney. I eat weird sometimes while I am busy preserving food and studying for a test. I suffered from anorexia for part of my life, so I eat odd combinations sometimes because it's as comforting to me as junk food is to others. It keeps me from stressing about it and going back into old habits. As for cilantro mint chutney, I could probably eat it on almost everything. I used to buy cases of it, but most commercial brands put gums in it, which gives me horrible heartburn. So, I looked up a bunch of different recipes, wrote what I liked about some, and got rid of what I didn't like about others till I created this version.
Comments
Post a Comment