recipeIngredient (used american measuring cup, 1 cup = 250 ml)
2 tbsp coconut oil
250 gms boiled, peeled sweet potatoes and chopped into thin round slices
3 to 4 red kashmiri chilies
½ onion chopped into chunks
1 tbsp coriander seed (dhaniya)
100 gms groundnuts
1 tbsp cumin seed
1 tbsp fennel seed
½ coconut chopped finely Or grated
4 garlic flakes
few curry leaves
2 to 3 green chilies
1 big tomato chopped finely
1 t/s mustard seed
1 tbsp sugar
2 cups water
a pinch of asofoetida (hing)
1 t/s turmeric
1 tbsp garam masala powder
1 tbsp sambar masala powder
1 tbsp kashmiri red chili powder (optional)
few chopped coriander leaves
salt as per taste
How to make the recipe?
Take a pan add 1 tbsp oil. Place on low heat. Once oil is hot add chopped coconut. Saute until light brown. Add all ingredients from number 3 to number 8 (ground nuts, kashmiri chilies, fennel seed, cumin seed, coriander seed, and ½ onion.
Saute until light brown in color. Now grind into a processor until smooth paste is formed.
Now take another pan add oil. Once oil is hot add mustard seeds. When they start crackling add caraway seed, some of curry leaves, green chilies, asofoetida and sugar. It's time to add chopped tomatoes, turmeric powder and chopped garlic.
Saute tomatoes and cook until oil comes out. Mash the tomatoes with a masher. Now add the grounded paste. Saute the paste until it starts bubbling on low heat.
Add the sliced boiled sweet potato along with 2 cups of water. Add rest of curry leaves. Simmer for 20 mins Or until the gravy starts thickening. Lastly add garam masala powder, sambar masala powder, salt for seasoning and red chili powder if using. Switch off the gas. Garnish with coriander leaves. Serve Sweet Potato Curry hot with steamed rice Or roti.
Nutrition Information
Serving size: 4 to 5 people
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/sweet-potato-curry-indian-style/