Sweet Potato Upma

To make Sweet Potato Upma, start by pressure cooking 250g of washed sweet potatoes for one whistle. Once cooled, peel and chop them roughly. In a wok, heat 0.5 tbsp of ghee, add 1 tsp of cumin seeds, some green chillies, and a few curry leaves until fragrant. Then, mix in the boiled sweet potatoes, a pinch of rock salt (senda namak), and 0.25 cup of roasted crushed peanuts. Stir well, garnish with coriander leaves, and serve hot.

Yes, Sweet Potato Upma is naturally gluten-free as it primarily uses sweet potatoes and does not contain any wheat or gluten-based ingredients. It's a great option for those following a gluten-free diet, especially during fasting periods like Navratri.

If you're looking for a substitute for ghee in Sweet Potato Upma, you can use coconut oil or olive oil. Both options will provide a different flavor profile but will still work well in the dish. For a vegan option, coconut oil is a great choice.

To store leftover Sweet Potato Upma, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 2-3 days. When ready to eat, reheat it in a pan or microwave until warmed through. You may want to add a splash of water to maintain moisture.

Sweet Potato Upma pairs well with a variety of side dishes. You can serve it with coconut chutney or a tangy tomato chutney for added flavor. Additionally, a side of yogurt or raita can complement the dish nicely, balancing the spices and enhancing the overall meal experience.