Follow these steps for perfect results
Coriander Leaves
chopped
Cumin Powder
Salt
to taste
Red Chilli Powder
Sweet Potatoes
cubed
Sunflower Oil
Wash sweet potatoes well and scrub off any dirt.
Chop sweet potatoes into small cubes.
Keep the cut pieces submerged in water until ready to use.
Heat sunflower oil in a pan.
Add the sweet potato cubes and sauté for one minute.
Add red chili powder, salt, and cumin powder; sauté again.
Cook on low flame until the potatoes are cooked and begin to caramelize.
Once caramelized, switch off the heat.
Garnish with fresh coriander leaves.
Serve immediately with phulkas and Ringan Ravaiya.
Expert advice for the best results
Adjust the amount of red chilli powder to your desired level of spice.
For a richer flavor, add a pinch of garam masala.
Everything you need to know before you start
5 mins
Can be chopped ahead of time
Garnish with coriander and a sprinkle of cumin powder.
Serve hot with phulkas
Serve as a side dish to a Parsi meal
Pairs well with the sweet and spicy flavors.
Discover the story behind this recipe
Part of Parsi cuisine, reflecting a blend of Persian and Indian influences.
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