I cant remember when and where I first ate sweet potato in a savoury dish. I can tell you this is one vegetable I would hardly miss if I didn’t see it for the next 10 years!! K on the other hand, loves it. and after a long time I picked it up with the weekly vegetable supply. It sat there patiently till I ran out of everything else, and forced by circumstance I had to cook it for dinner one night.
This is a vegetable that will surprise you as it did surprise me! The mildly sweet flavour actually grows on you. I wont mind cooking it occasionally. While I would prefer to make wedges or bake it, k really loves it as a side dish with rotis. I kept the preparation really simple, not adding too many flavours and spices so that the flavour of the sweet potato really comes through.
Sweet potato sabzi (serves 2)
2 c sweet potato, boiled, skinned and cubed
2 T onions finely chopped
1 slit green chilly
1 t mustard seeds
A few curry leaves
½ t coriander powder
¼ t ginger garlic paste
Pinch of turmeric
Salt to taste
1 T oil
2 T fresh coriander leaves, chopped
In a pan, heat the oil, splutter the mustard seeds, add the curry leaves and toast till crisp. Add the chopped onions and green chillies, when translucent, add the ginger garlic paste and sauté till cooked. Add all the ingredients except the coriander leaves, and sauté for a couple of minutes. Add ½ a cup of water and cook till everything is well incorporated and the water dries up. Add the fresh coriander leaves, and serve hot with rotis.