Undhiyu Shakariyu

White-fleshed sweet potato is used in Surti Undhiyu and my favourite type of sweet potato when compared to the orange-fleshed variety. Undhiyu is a winter mixed vegetable curry which takes time to make. Baked, steamed or boiled sweet potato is a very common snack made in India. I wanted to mix it up a little and decided to bake a sweet potato in some Undhiyu Masala.

Ingredients: 1 white fleshed sweet potato Around 10 springs of coriander (chopped) 2 tsp desiccated coconut 1 tsp lightly roasted, skinned and crushed red peanuts 1 tsp lightly toasted and crushed sesame seeds 1/2 tsp green masala (ginger, garlic, green chilli paste) 1/8 tsp turmeric powder 1/2 tsp coriander cumin powder Pinch of garam masala Salt to taste 1-2 tsp oil Method Mix together all the ingredients in a bowl. You can adjust the spices to your preference.

Peel and wash the sweet potato and place on sheet of foil. I did cut into the sweet potato so some of the masala could go inside. However it was difficult to get the masala inside.

Apply the masala over the sweet potato and wrap it up with the foil sheet. Bake in the oven for 40-50 minutes on 180C.

This is a great alternative to just plain baked sweet-potato and a quick cheat way to have that Undhiyu taste without actually making the entire dish. The Undhiyu masala will also crisp up in the oven while baking which adds a nice texture to the soft sweet potato flesh.

#sweetpotato #undhiyu #gujaratirecipe