Recipe by chef Manish Merhotra
Yield: 2 portion Prep Time: 30 min Total Time: 35 min
Ash Roasted Sweet Potato, Herb Yogurt, Crispy Okra
As winter approaches in Delhi, we look forward to roasted shakarkandi, or sweet potato. Eating warm sweet potatoes mixed with heating spices on a grey, wintry day evokes the feeling of being cocooned in a handmade quilt. Street vendors bake them in a wooden saw, each mixing the roasted potato with his own special blend of spices, chutney and lime juice. The only taste I miss when eating sweet potato chaat from the street is a crispy aftertaste. To close my cycle of tastes, I have added crispy okra as the garnish. It is important to use Indian sweet potato when preparing this dish. The sweet potato in India is deep maroon in colour, with the texture and taste of regular potatoes. This is very different from the yellow sweet potato found in other parts of the world, which turns mushy very quickly when cooked.
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