Lajjatdar Shakarkand

Obviously I wanted to try it out at home. I guessed garam masala, a hint of amchur and haldi-mirch. I  thought  it's a nice change in the method of cooking the root. I make sweets with this inherently sweet tuber like Ratalyachi Kheer but never tried anything savory with it. So here is a savory one inspired by Silver Metro. Ingredients

2-3 big tubers of Sweet potato/ Ratala/ Shakarkand (Boiled)
1 green chili chopped
1/2 teaspoon Kashmiri red chili powder
1/4 teaspoon turmeric
1/4 teaspoon mustard seeds
1 tablespoon oil
few curry leaves
1/2 teaspoon garam masala
a generous pinch of amchur powder
Salt to taste Dice the boiled sweet potato. Heat oil in a kadhai. Splutter mustard seeds. Get the curry leaves crackling. Now add the chopped green chili then add the turmeric and chili powders give it a stir and quickly add the sweet potato dices to it. Quick so you don't burn the spices. Stir, cover with a lid and let it collect steam. Stir again. Add the garam masala, amchur and salt, mix well. Cover and cook for 10 mins or till the smell of garam masala tempers. Give it a final stir and remove from heat.I took it to work for my lunch box to share with friends especially Preeti  she had liked it at the restaraunt but she was not around on the day and missed it.