Ingredients

Sihi genasu (sweet potato)—2

Curd ( mosaru//dahi)—2 to 3 cups

Salt—to taste

Chopped coriander leaves (kothambari soppu//hara dhaniya)—2 tablespoon

Fresh grated coconut (kayi turi// nariyal)—2 tablespoon ( optional)

Ingredients for seasoning (oggarane)

Ghee (tuppa)—1 tablespoon

Sasive (mustard seeds//rai)—1 teaspoon

Asafoetida (hing//ingu)—1/2 teaspoon

Uddina belle (urad dhal)—1 teaspoon

Heat ghee in a laddle,once hot enough add sasive,green chillies chopped,hing,urad dhal .

Once sasive crackles and chillies turns to white remove from heat.

Wash sihi genasu,and chop into pieces.

Pressure cook for 3 whistles adding little water.

Once the pressure reduces open the lid and take out genasina pieces .

Peel the skin and mash them into pieces.

Don’t mash to smooth paste like consistency.

Transfer into a mixing bowl,add salt,chopped coriander leaves,grated coconut.

Add in oggarane (seasoning),mix well.

Add curd after genasu becomes cool to room temperature.

Finally add curd and mix well

Tasty Sihi genasina mosaru bajji is ready to serve.

Serve with any rice of your choice like pulao,vegetable bhath etc.