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Hedden Family Recipes

Sweet potato curry

Adapted from Swasthi's sweet potato curry recipe

Ingredients:

  • 2 Tbsp. oil
  • ½ tsp. cumin seeds
  • ¼ tsp. mustard seeds (optional)
  • Pinch hing (asafoetida, optional)
  • 1 tsp ginger, minced
  • 1 sprig curry leaves (optional)
  • 1 cup onions chopped finely
  • 1 green chili slit (optional)
  • 1 cup tomatoes red ripe, chopped or pureed
  • Salt to taste
  • 1 tsp. turmeric
  • 2 cups sweet potatoes cubed
  • 1 tsp. red chili powder
  • 1 tsp. garam masala
  • 2 tsp. coriander powder

Directions:

  1. Put on rice.
  2. Heat oil in a pan, add cumin and mustard seeds. Once they change color and begin to pop, add hing, ginger and then the curry leaves. Fry together, being careful not to burn.
  3. Add onions and green chilis. Fry until they turn golden.
  4. Add tomatoes and add salt and turmeric. Sauté for 2 minutes
  5. Cover and cook on a low flame until tomatoes turn soft. The onion tomato mixture should blend well.
  6. While tomatoes cook, peel and cube sweet potatoes. If sweet potato cubes will sit a long time before cooking, put them in water until used.
  7. Add chili powder, garam masala, and coriander powder. Fry for about 1 to 2 minutes, without burning.
  8. Add sweet potato cubes and just enough water to immerse the sweet potatoes (hint: use the same water that was used to keep them).
  9. Cook on low heat until sweet potato cubes are soft cooked. Adjust salt and spices
  10. Keep covered for about 15 minutes
  11. Garnish with coriander leaves (optional)

Variations: You can skip tomatoes and use tamarind paste or amchur powder, but you might get less sauce. A little jaggery can be added (to taste). Also see cauliflower and sweet potato recipe.