Name: Dahiwali Shakarkand ki sabji recipe by Archana Bhargava at BetterButter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 4 - 5 pieces of shakarkand or sweet potatoes; 1 tbsp ghee; 1 tsp jeera [cumin seeds]; 1/4 tsp heeng [asafoetida]; 2 green chillies; Few curry leaves; Pinch of haldi powder [turmeric powder]; 1 tsp red chilly powder; 1 tsp dhania powder [coriander powder]; Salt to taste; 1/2 cup curd; 1 cup water

Ingredients Serving: 4

4 - 5 pieces of shakarkand or sweet potatoes
1 tbsp ghee
1 tsp jeera [cumin seeds]
1/4 tsp heeng [asafoetida]
2 green chillies
Few curry leaves
Pinch of haldi powder [turmeric powder]
1 tsp red chilly powder
1 tsp dhania powder [coriander powder]
Salt to taste
1/2 cup curd
1 cup water

Instructions

In a pressure cooker put sweet potatoes along with some water
Close the lid and place on the gas
Cook for only one whistle
Let the cooker cools down completely
Then open the lid and take out the sweet potatoes
Let them cool down
Then peel them and cut in small pieces
In a mixing bowl put curd and blend well
Now to this add haldi , red chilly powder , dhania powder , water and chopped sweet potatoes
Mix them well with a spoon
Heat ghee in a kadai
Add jeera , heeng , green chillies and curry leaves
Let them splutter
Then add the ready sweet potatoes and curd mixture
Stir it immediately , so that it doesn't curdle
Cook on high flame , stirring continuously
Let the boil comes then lower the flame and let it simmer
After 5 minutes add salt and mix well
Simmer further for 5 - 7 minutes
The sabji is ready to serve
You can have this with ghee wale phulke , masala pooris , paranthas etc

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