Cooking Time — 20-40 mins
- 2 cups sweet potatoes (cubed)
- 1 cup onions (finely chopped)
- 1 cup red ripe tomatoes (chopped or pureed)
- 1 green chilli (slit)
- 1 tsp ginger (grated or ginger paste)
- 1 spring curry leaves (optional)
- 1-1½ coriander powder (optional)
- ½ to 1 tsp garam masala or curry powder
- ½ tsp red chilli powder
- ⅛ tsp turmeric
- 1 pinch hing or asafoetida (optional)
- ½ tsp cumin
- ¼ tsp mustard (optional)
- Salt as per taste
- Wash, peel and cut potatoes into cubes. Add them to salted water
- Heat oil and add mustard and cumin. Allow them to splutter.
- Add hing, ginger and then the curry leaves. Fry them together till a pleasant smell emanates from them. Do not burn.
- Add onions and green chillies. Fry till it turns golden.
- Add tomatoes and sprinkle salt and turmeric. Saute for 2 mins.
- Cover and cook on low flame till the tomatoes turn soft and mushy. The onion-tomato mixture ideally should blend well.
- Add chilli powder, coriander powder, garam masala, and red chilli powder. Fry for about 1 to 2 minutes without burning.
- Add the sweet potato cubes. Pour the same salted water (just enough to immerse the potatoes).
- Cook on low flame till softly cooked. One can adjust salt and spice at this stage.
- Keep covered for about 15 minutes for the flavours to absorb well by the sweet potato curry.
- Garnish with coriander leaves.