Kananga Phodi ~ Tawa-fried Sweet Potatoes | Konkani Recipes

I am a sweet potato addict.Yes,after ignoring this root vegetable for a long time,I am falling in love with it and actually obsessing over it to be honest.Thanks to my sister-in-law who introduced this simple recipe to me,which finds its way into our lunch menu at least once in week(sometimes more!).Crisp on the outside and soft and buttery inside,ah this makes for a good starter too and a no-fry one at that,how cool!

I remember,once while we were in Bangalore,ma-in-law prepared a sweet dish with sweet potato,well not exactly a dessert,but it was sweet and mushy and I just couldn't bring myself to eat it.Nevertheless,it is considered a very popular way of eating it.Just pressure cook peeled sweet potatoes with jaggery and a pinch of cardamom.I am told it tastes delicious:)

My maid gave me another suggestion to cook with this one,which would be very similar to the above method,but here in Tamilnadu,Sakkara Valli Kizhangu,as it is locally named is just boiled with salt and had as a healthy snack.

Kananga Phodi - Tawa fried Sweet Potatoes

Ingredients

Sweet Potatoes - 2-3
Red chilly powder - 2 tbsp
Hing/Asafoetida - 1/2 tsp
Salt to taste
Gram flour/kadalamavu - 1 tbsp
Rice flour - as required
Oil - 1-2 tbsp

Method

 
Peel the sweet potatoes and immerse in water to prevent browning.
Cut into thin round slices-not too thin as it would make the phodi too crisp.
Mix in red chilly powder,salt,hing and gram flour.Sprinkle 1-2 tsp water and marinate the potatoes for 20-30 minutes.
 
In a small plate add rice flour-enough to coat the potatoes.Dip the marinated potatoes in the rice flour so that both the sides are coated with the flour.
In a tawa,add oil and layer the potatoes.Keep the flame on high and sprinkle 1-2 tbsp of water and cover with a lid.Cook for 2-3 minutes.
 
Open the lid and cook on the other side too.

Remove and drain on a tissue paper.Serve hot with rice and dal/sambhar.

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