This vibrant Bengali-style fried rice combines the natural sweetness of shredded sweet potatoes and juicy cherries with aromatic whole spices, zesty ginger and green chillies. Chopped raisins and cashews add pops of flavour, while a sprinkling of Sunrise spice powders lends an authentic Bengali touch. A garnish of fresh coriander completes this colourful dish.
Sunrise tip: You can soak the shredded sweet potato in cold water to prevent any browning and to ensure the texture of the potatoes remains intact.
Time: 10 minutes
Wash, peel and shred the sweet potatoes into thin strips. Pit the cherries and cut them in half. Grate the carrots. Finely chop the green chillies, ginger and coriander leaves. Roughly chop the raisins and cashews.
Time: 5 minute
Heat ghee in a large pan over medium heat. Add bay leaves and green cardamom pods. Sauté for a few seconds until fragrant.
Add the shredded sweet potatoes to the pan. Stir-fry for 2-3 minutes until they start to soften.
Time: 3 minutes
Add the grated carrots and peas to the pan. Stir-fry for another 2 minutes.
Time: 1 minute
Add the chopped green chillies and ginger. Mix well.
Time: 1 minute
Sprinkle sugar and salt over the vegetables. Mix thoroughly.
Time: 3 minute
Add Sunrise Jeera Powder, Sunrise Dhania Powder, Sunrise Lal Mirch Powder, and Sunrise Haldi Powder to the pan. Mix well to coat the vegetables evenly with the spices.
Time: 1 minute
Add the chopped raisins, cashews and halved cherries to the pan. Give everything a good stir.
Time: 1 minute
Sprinkle chopped coriander leaves over the fried rice. Mix well. Transfer to a serving bowl or plate. Serve hot as a flavourful main course.
Side Dish: Crispy begun bhaja (fried eggplant slices)
Accompaniment: Tomato chutney or cucumber raita