Butter Shakarkandi Recipe

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Certain things with their vintage charm/taste cannot be replicated or substituted; the taste of old Delhi street food for instance. With changing times, environment, water and farms submerged in pollution and toxins, it is not advisable to indulge in street food (in action and thought), that was once a comfort food and a part of our daily diet. For example, shakarkandi (sweet potato) roasted on charred coal, matar kulcha or patile wale chole, ladoo garre etc.

With winter chill at its peak and shakarkandi and mooli (radish) in season, one can’t help but try and get their hands on these seasonal delights for the great comfort these foods bring. Here are 2 recipes with some variations from the vintage taste, which I believe cannot be replaced.

Butter Shakarkandi Recipe

Take shakarkandi (sweet potato), as much as you’d like, peel and cut in big chunks. In a heavy bottom skillet add butter (quantity to your liking) and 2tbsp olive oil and sauté shakarkandi on low heat till it turns crisp. Sprinkle salt and add chopped fresh oregano, marjoram, parsley, half tsp butter again and turn the heat off. Remove from the pan and devour!

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