Farali Ratalu / kand sabji - Spicy Pink Yam and Peanut Stir-fry is definitely a strong contender in a race of fasting food. It seems that to prepare this recipe is an elaborate procedure, actually, it's done in minutes. This delicious and lip-smacking sabji is prepared with a few basic spices and herbs. In this recipe, steamed yam cooked in an aromatic tempering with cumin seeds, curry leaves and green chillies, garnished with fresh coriander and definitely addition of roasted peanuts are a highlight and takes it on to another level.
Tell you the truth, I haven't had Ratalu in any other form than in Gujarati Undhiyu, until a few months back I told my sister about it, she was surprised to hear that. As pink yam is a much loved and used generously in her kitchen, she gave me quite a few tasty recipes to try it out. One of them was this simple yet delicious Farali Ratalu Bhaji. On my next trip to Indian grocery store, I picked up Ratalu and prepared it according to my sister's recipe, and added my own little touch which was roasted peanuts ( an ingredient I love to use in several other recipes such as Potato and Peanut Stirfry, Potato in peanut sauce, Stuffed Peanut Capsicum and Corn on the Cob Curry in peanut gravy,
According to experts Ratalu or Pink Yam has many healthy benefits, although it is a starchy vegetable but being a good source of complex carbohydrate Ratalu falls in a Low GI healthy food group, means it regulates steady rise in blood sugar level. Ratalu has a brown coloured thick skin and the pink flesh which is rather starchy and sticky.
Apply some oil on your palms or wear catering gloves before you start to peel the skin of the Ratalu as you might get itchy hands afterwards.
After peeling submerge the cut pieces in cold water to prevent it turning into dark colour.
If not preparing for fasting, use normal spices such as red chilli powder, turmeric powder and garam masala.
You will need:-
- 250 g ratalu - pink yam
- 2-3 tbsp oil or ghee
- 2 tbsp. crushed green chillies and ginger
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. cumin seeds
- 1 sprig curry leaves
- Salt to taste ( use rock salt for fasting)
- 2 tsp. raw cane sugar
- 1 tsp. lemon juice
- 3-4 tbsp. roasted peanuts powder
- Fresh coriander chopped to garnish
Peel and cut pink yam into cube size, keep it in cold water until you finish cutting the whole yam.
Discard the water and add fresh water.
Cook yam in an M/W for 7-8 minutes, boil on a stove without lid or steam in a steamer but make sure the pieces of yam should not get too soft or mushy.
Once done, let it cool slightly.
Heat oil in a kadai, add cumin seeds once it crackles add curry leaves.
Add chillies and ginger and stir-fry for few a few seconds.
Then add steamed yam, salt, sugar, pepper and peanuts, mix well.
Let the yam cook for a couple of minutes, keep stirring gently.
Turn off the heat, add lemon juice and stir once more.
Sprinkle fresh chopped coriander and serve hot with chilled yoghurt and Farali Masala Puri.
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