Sunday, 20 January 2013

Sweet potato 'upma'

Upma is a traditional South Indian dish made from semolina and vegetables. I am not a fan of upma as it is traditionally made but having some leftover vegetables, I made this quick snack which rather resembled upma though the flavour combination of green cumin, sesame and green chilli and coriander is more typical of North Indian snacks.




Servings: 2

Ingredients
1 large sweet potato
About 75g/ 1/2 cup fresh green peas (or frozen peas)
1/2 onion, sliced
1/2 red pepper, sliced
1/2 green chilli, sliced 
1/2 teaspoon cumin seeds 
1 tablespoon roasted cashew nuts, finely chopped or crushed beneath a rolling pin
1 tablespoon toasted sesame seeds
1/2 teaspoon oil
1 teaspoon finely chopped coriander
juice of half a lime/small lemon
Salt to taste

Method

1. Prick the sweet potato and microwave for about 7-10 minutes until it is soft when squeezed. 
2. Place the potato under cold running water and peel it, or wait for it to cool, then peel it and cut it into cubes.
3. Heat the oil in a wok or large pan over a high heat and fry the cumin seeds until they begin to splutter.
4. Add onion, red pepper and green chilli and stir-fry for 2 minutes.
5. Add the green peas and cook for 3-4 minutes until they are tender but still bright green. If using frozen peas, cook for as long as package directions specify.
6. Add the sweet potato, cashews, lime juice and salt to taste and heat through for a minute.
7. Stir in the chopped coriander and serve sprinkled with sesame seeds.


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