Saturday, September 4, 2010

Sweet Potato Curry

Adapted from

Japanese Yam - 1 (medium size), boiled and chopped
Curd - 1 cup, whisked well
Peanuts - 1/4th cup, roasted and made into coarse powder
Cumin Seeds
Mustard Seeds
Green Chillies - 4, finely chopped
Curry leaves
Turmeric - a pinch
Olive Oil
Cilantro for garnish (optional)

Heat oil in  a pan, temper with mustard seeds, cumin seeds, hing, green chillies, turmeric, curry leaves.

Remove the pan from heat and add the chopped boiled sweet potatoes, whisked yoghurt and peanut powder.

Return to heat and add salt and sugar and cook for a few minutes. Garnish with chopped cilantro leaves.

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