First wash sweet potatoes and get rid of all the grit & dirt. Add them to a pressure cooker and add water until sweet potatoes are half immersed. Pressure cook for one whistle on high flame. Remove from heat. Let the pressure subside naturally.

Once cooled down, remove sweet potato skin and chop them to cubes of equal size.

In a cast iron or non-stick pan, heat 1.5 tablespoon oil. Add ¼ teaspoon each of mustard seeds, cumin seeds. As they splutter, add ¼ teaspoon asafoetida.

Next add the cubed sweet potatoes. Stir fry for 2-3 mins.

Add 1 tablespoon rice flour, ½ tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ¼ teaspoon turmeric powder and salt as needed.

Quickly mix everything until it is evenly coated. Cook on low flame for 7-8 mins, stirring and turning the sweet potatoes cubes every minute or two.

When all the sides are roasted to a golden brown and the sweet potatoes turn crispy, remove from heat.

Serve hot immediately with rice and sambar or any curry.