SPICY SWEET POTATO CURRY

 

Sweet potato is replete with fibre,antioxidants and vitamins. Since this veggie is low on glycemic index,even diabetic can consume it. I have posted a couple of dishes involving sweet potato,on this blog. This is yet another spicy preparation with this veggie.Normally,I deplore sweetness in any kind of curry,hence made it spicier by adding two variants of chilli- green and red. If you can't tolerate spice,then you can skip either of the two. Pounding garlic,green chiilies and curry leaves in a mortar and pestle gives an unique flavour. 

 

INGREDIENTS TO POUND COARSELY :

GREEN CHILLIES- 2 NOS

GARLIC CLOVES-  4-5 NOS

CURRY LEAVES-  2 SPRIGS

INGREDIENTS TO DRY ROAST & GRIND COARSELY :

CORIANDER SEEDS- 4 TSP

URAD DAL- 2 TSP

GRAM DAL-2 TSP

PEPPERCORNS- 1/2 TSP

RED CHILLIES- 3 NOS

DRY COCONUT SHREDDED- 1 1/2 TBSP

OTHER INGREDIENTS :

SWEET POTATO-  400 GRAMS

ONION- 2 NOS

MUSTARD- 3/4 TSP

TURMERIC POWDER- 1/4 TSP

COCONUT OIL-  1 TBSP

SALT TO TASTE

PROCEDURE :

1. Wash sweet potato thoroughly and wipe it. Steam the potatoes with peel for two whistles and switch off. 

   

2.  On cooling,remove the peel and chop it into cubes and keep it aside.

3. In a pan heat oil and splutter mustard seeds. Then add chopped onions,curry leaves over it along with salt and saute till the onions turn translucent.

 

 4. Add the coarsely pound mixture of green chillies,garlic cloves and curry leaves and saute till the raw smell evades completely.

5. Now transfer the chopped potato pieces and blend well. Add turmeric powder and saute for a minute.

6. Now sprinkle the coarse powder over the sauteed veggie and simmer in mild heat for a couple of seconds and switch off.