Farali Ratalu or kand sabji is a strong contender in the race of the most delicious fasting recipes! This delicious purple yam sabji is prepared with a few basic spices and herbs and is ready to eat within minutes.
In this recipe, steamed purple yam is cooked in an aromatic tempering with cumin seeds, curry leaves and green chillies then garnished with fresh coriander. For sure, the highlight is the addition of roasted peanuts which take the dish to another level!
As an alternative to yam, you can prepare a similar vrat recipe of shakarkandi bateta nu shaak.
We mostly eat purple yam in Gujarati surti undhiyu, but recently we have also started loving this new, quicker recipe.
We add roasted peanuts to the stir fry which is a favourite in other recipes too such as potato and peanut stir fry, potatoes in peanut sauce, and corn on the cob curry in a peanut gravy.
Farali Ratalu INGREDIENTS
- Purple Yam - The yam should not look like it is shrinking and the skin should not feel dry. If you hold it in your hand and the yam feels hard, it is fresh. The best yam is available in the winter season - especially if in the UK!
- Peanuts - we dry roasted some peanuts, removed the skin and lightly crushed them.
- Green chilli and ginger paste - the fresher the better! Adjust to your spice level.
- Curry leaves - fresh curry leaves are the best and are available in most South Asian supermarkets. The curry leaves are added at the tempering process.
- Cumin seeds - added first at the tempering process.
- Oil - we used olive oil.
- Salt and crushed black pepper - to taste.
- Sugar - to lend a little sweetness.
- Fresh lemon / lime juice - squeezed over the top once cooked.
- Freshly cut coriander to garnish.
TIPS
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 them from turning dark.
STEP-BY-STEP Farali Ratalu
Printable recipe card with exact measurements and methods below.
1. Peel and cut pink yam into cubes.
2. Cook yam in an M/W for 7-8 minutes with little amount of water or steam on the stove.
3. Heat oil in a kadai, add cumin seeds and curry leaves.
4. Add chillies and ginger and stir-fry for few a few seconds.
5. Then add cooked yam, salt, sugar, pepper and peanuts, mix well.
6. Let the yam cook for a couple of minutes, keep stirring gently.
7. Turn off the heat, add lemon juice and coriander.
8. Serve hot with chilled yoghurt and farali kuttu ki puri.
MORE FARALI RECIPES
4. Rajgira Kadhi - Farali Kadhi
📖 Recipe
Farali Ratalu (Kand Sabji)
Equipment
- 1 pan
Ingredients
- 250 gram pink/purple yam kand/ratalu
- 3 tablespoon oil or ghee
- 1 tablespoon green chillies crushed
- 1 tablespoon ginger crushed
- 1 teaspoon ground black pepper
- 1 teaspoon cumin seeds
- 1 sprig curry leaves
- 1 teaspoon salt use rock salt for fasting
- 2 teaspoon sugar
- 1 tablespoon lemon juice
- 4 tablespoon roasted peanuts crushed
- 2 tablsepoon coriander
Instructions
- 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, OR 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.
- Remove from the water.
- 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 freshly chopped coriander and serve hot with chilled yoghurt and Farali Masala Puri.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe Share by Text
Hayley Dhanecha says
The yam cooks down so beautifully with gentle spices, making it soft, comforting and full of flavour. I love serving it warm with a squeeze of lemon—it’s simple, nourishing and perfect for vrat days.
Mayuri Patel says
Love the colour of the yam Jagruti. Makes the sabji so tempting. Wish I could get purple yam here.
Geetanjali says
Looks healthy and delicious!! Love the color of the yam :))
Padmajha says
Stunning clicks Jagruthi! I have never used purple yam as we don't get it around here. Love the addition of peanuts to add the crunch. Superb share!
sujitha says
Such an Beautiful colour yam. Natures gift is amazing.. this Farali Ratalu looks delicious. Is it okay to prepare the same method with normal yam??
jcookingodyssey says
yes Sujitha you can use normal yam and also you can use potato too.
HerModernKitchen says
I liked the tip about washing your hands to avoid itching afterwards when you peel the purple veggies!
Tricia Buice says
This is a beautiful vegetable and I've never seen it before. What a stunning dish is makes! Your photos are lovely with beautiful dark features. What a terrific dish!
Liz @ iheartvegetables says
That sounds really good! I've never had a pink yam before! Also your photos are so gorgeous!
MsBrandiDenise says
I haven't had pink yams. I need to find some and try this out!
Emmyw says
I've not come across pink yam before will have to keep an eye out. Presume I can make it with regular yam it just won't be as instagrammable! Lve peanut in stir fries. Sounds delicious.