Indian
Vegan
Gluten freeShakkariya nu shaak
Sweet potato with peanuts
શક્કરિયા નું શાક: farali sweet potato with cumin, green chilli and crushed peanuts
Gujarati families keeping the Mahashivratri upvas often fill the thali with shakkariya nu shaak, a quick dry curry of sweet potato cubes tempered with cumin and green chilli, finished with crushed roasted peanuts, a little sugar and a squeeze of lemon. It is sweet, tangy and gently hot, and is eaten with rajgira puri, sabudana khichdi or a bowl of farali kadhi. Only rock salt and green chilli are used here; many households avoid turmeric and red chilli powder on fasting days, and some do not eat cumin either, so adjust to your own family's custom. Common mistake: stirring too hard once the cubes soften, which turns the shaak into mash; turn gently, and stop cooking when a cube gives way when pressed but still holds its shape. Chef's tip: soak the cubes in water while you prepare the rest; it rinses off surface starch so they brown instead of sticking.
- Prep
- 10 min
- Cook
- 18 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 230 kcal
Ingredients
For the shaak
- 1 ⅛ lb sweet potatoespeeled, in 2 cm cubes
- 2 tbsp peanut oil
- 1 tsp cumin seeds
- 2 green chilliesfinely chopped
- 1 tsp rock salt (sendha namak)
- ¼ cup water
- 1 ¾ oz roasted peanutscoarsely crushed
- 1 tsp sugar
- 1 tbsp lemon juice
To serve
- 2 tbsp coriander leaves (optional)chopped
Shop this recipe on Amazon
Search Amazon for the rest
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/5 doneStep 1: Drop the 1 ⅛ lb sweet potatoes into a bowl of water as you cut them; drain well just before cooking.
Step 2: Heat 2 tbsp peanut oil in a wide pan over a medium heat. Add 1 tsp cumin seeds and, once it crackles, 2 green chillies for a few seconds.
1 minStep 3: Add the sweet potato and 1 tsp rock salt (sendha namak) and toss. Sprinkle over ¼ cup water, cover and cook on a low heat for 10–12 minutes, turning gently twice, until a cube gives way when pressed.
12 minStep 4: Uncover, raise the heat and cook for 2–3 minutes until the edges catch slightly.
3 minStep 5: Scatter over 1 ¾ oz roasted peanuts and 1 tsp sugar, add 1 tbsp lemon juice and turn gently to coat. Top with 2 tbsp coriander leaves and serve hot.
1 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 5 g
- Carbs
- 32 g
- Fat
- 10 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shakkariya nu shaak take?
- About 28 minutes in total: 10 minutes to prepare and 18 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sweet potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Chana masala
A North Indian staple that comes together from the store cupboard. Toasted cumin, slow-softened onion and a good spoonful of garam masala give tinned chickpeas real depth. Serve with rice, naan or a stack of warm rotis.
Kaju curryCashew curry
Walk along any wedding buffet in Pune, Mumbai or Ahmedabad and there is usually a chafing dish of kaju curry near the paneer, with guests going back for seconds. Whole cashews are fried in ghee until golden, which makes them crunchy outside and buttery inside, then folded into a rich onion and tomato gravy thickened with more cashews, finished with cream and kasuri methi. The gravy is orange, smooth and rounded with a touch of sweetness; it should taste of roasted nuts and gentle spice, not fire. Gujarati restaurants often serve a spicier Kathiyawadi version, but the wedding style here is the mild one. Eat it with butter naan, tandoori roti or jeera rice. Common mistake: adding the fried cashews too early; they soak up the gravy and turn soft, so fold them in just before serving. Chef's tip: keep a few fried cashews back and scatter them on top at the table so every spoonful has some crunch.
Caramelised clay-pot tofu and mushroomsBraised tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
VietnamesePerfect for:Navratri & Durga Puja