Fast Food- Orange glazed baby Sweet Potatoes and Plantain

I don’t usually observe any religious fasts. The popular local fasting food-Sabudana does not agree with me much. But I like to explore the traditional fasting recipes, that use alternative grains and vegetables. I like Sweet potatoes and I keep substituting them for potatoes. They are usually available in the market only during these religious fasting days. With all the ongoing festivities and fasts, Sweet Potatoes are abundantly available now.

While growing up, my mom often made these ‘Ratalyache Kaap’ (pan fried Sweet Potatoes with jaggery). I don’t have a sweet tooth and I find them too sweet for my taste….and hence my little twist to the Ratalyache Kaap –Orange glazed kaap. The addition of a  tangy citrusy burst, rock salt and chilli flakes beautifully balance the sweetness. I have been experimenting with green,unripe plantains and hence I tossed in a cooked unripe plantain along with the Sweet Potatoes. Date syrup adds a rich, molasses like taste to the kaap.The pomegranate and pumpkin seeds are added just to give it more freshness and crunch. You can use any other seeds or nuts that are ‘allowed’. I have used baby Sweet Potatoes because they looked cute and they cook quickly. In case you don’t find them, you can use the regular ones and alter the cooking time.

I have realized that the best way to update the blog regularly, is to participate in online food events :).The deadlines provide the necessary push for me to post recipes on time 🙂

The theme this month @TheHub is ‘Sweet Recipes & Fasting Recipes’ that are usually made during these 9 holy days of Navratri. Orange glazed Sweet Potatoes and Plantains is my entry to The KitchenAid India Navratri Challenge for The Hub @ Archana’s Kitchen.

That also reminds me, to let you know that I was invited to contribute recipes at Archana’s Kitchen, which I gladly accepted and you can now find my recipes on Archanas kitchen here

Here’s a quick and easy recipe for Orange glazed baby Sweet Potatoes and Plantain

Serves-2

Ingredients

7-8 baby Sweet potatoes, washed thoroughly and sliced  (Do not peel)

1 large green, unripe plantain

Juice and zest of 1 large orange

2 tbsp Date syrup

½ tsp grated jaggery

Rock salt to taste

¼ tsp Chilli flakes/black pepper powder (optional)

2 tbsp Ghee

Pomegranate seeds and Pumpkin seeds for garnish (or any other seeds/ nuts)

Method

Cook the plantain with the skin in a pressure pan with salted water, for 1 whistle.

Cool and peel the skin and slice.

In a non- stick pan, heat the Ghee

Add the sliced baby Sweet Potatoes

Stir to coat the slices with Ghee.

Cook covered for 2-3 minutes on low flame.

Meanwhile, whisk together the orange juice,zest,Date syrup,jaggery and rock salt.

Add this to the Sweet potatoes and cook uncovered on medium flame, till  the liquid thickens.

After about 3-4 minutes of cooking, add the sliced plantain and mix so that the orange glaze coats all the slices.

Sprinkle the chilli flakes or pepper powder if using.

Serve hot or cold garnished with Pomegranate and Pumpkin seeds