Say hello to Sweet Potato with this simple sweet potato and peas stir-fry recipe. Did you know sweet potato is a great source of Vitamin C!
Both the sweet potato and green peas are sweet and the mustard oil and the light seasoning of cumin, chilies and chaat masala add spicy undertones to the dish. We often make carrot and green peas stir-fry so I wasn’t worried about combining two sweet ingredients. But using mustard oil for cooking this stir-fry was the first for me and I really loved its sharp spicy flavor.
I love how it turned out… so simple and so delicious. And since the recipe was so simple, I decided it is ideal to try my hand at my first ever RECIPE VIDEO!!!!!!! Yes… I finally got on the bandwagon of recipe videos. This is my first attempt at shooting, editing, and sharing a video. I am so nervous about this one. I would really love some feedback from all you wonderful people out there.
The green peas I use are the ones I preserved peas at home during winters. Summers are better when I know there are home frozen peas in the freezer :-). They taste so much sweeter and better than shop bought frozen peas.
If you like this recipe, please take a moment to rate it and/or leave your comments at the end of the blog. It will really encourage me to keep exploring, learning and improving.
Sweet Potato and green peas vegetable fry
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- Heat oil in a pan on high.
- When the oil just starts to smoke reduce the heat to medium and add asafoetida and mustard seeds.
- When the seeds start to crackle, add green chilies and sweet potatoes. Mix well and cook for about 2 minutes.
- Add turmeric powder, cumin powder, and salt. Mix well so that all the potatoes are coated with the spices. Cook for about 2 minutes.
- Add the green peas. Mix well and cook for about 5 minutes till the potatoes are soft. They should break easily with the spoon.
- *I like the sharp flavor of mustard oil in this recipe, but you can use any other vegetable oil that you prefer.
Cooking with Mustard Oil
Mustard oil cooking is very common in East India and Bangladesh. It has a strong pungent aroma and a sharp, slightly spicy taste to it which it inherits from the mustard seeds. The most common usage of mustard oil in my kitchen, is in the Indian pickles. In regular cooking, I use mustard oil in filling for stuffed Indian vegetable fry recipes or in Bengali dishes like aloo posto (potato with poppy seeds) and panch phoran baingan (5-spice eggplant).
An ancient wisdom passed on from generations about using mustard oil in cooking is that it is important to let it smoke before adding any tempering to it. Heat the oil till it just starts to smoke, then lower the heat and continue cooking your regular recipe.
Do you know why mustard oil is smoked? I am not too sure of the science behind it but my mom says it enhances the flavour and also makes it easier to digest. Please do share any other tips that you may have about mustard oil cooking.
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