### TranslatedIngredients: 2 Sweet Potatoes - peeled and cut into thin strips,1 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin seeds (Jeera),2 Green Chillies - slit into halves,1-1/2 tablespoon Mustard oil,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 10 ### TotalTimeInMins: 20 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Bihari Shakarkand Bhujiya recipe, wash and peel sweet potatoes.And cut them into one inch long stick pieces similar to the one for finger chips. In a non-stick wok, add mustard oil; Once the oil is hot, add cumin seeds. Allow it to splutter.Now, add green chilies and saute it. Stir in the chopped potatoes and turmeric powder. Season it with salt.Reduce the flame. Cook until the sweet potatoes are cooked completely. Towards the end, when the sweet potatoes have almost cooked, open the lid and allow it to become crispy.At this stage you can optionally add more mustard oil and then sprinkle some more salt. Ensure you keep stirring occasionally so the Bihari Shakarkand Bhujiya gets cooked from all the sides.Once done, turn off the heat and transfer the Bihari Shakarkand Bhujiya to serving bowl.Serve the Bihari Shakarkand Bhujiya and serve with Whole Wheat Lachha parathas and Boondi raita for a weekday meal.