Many Hindus in India eat sweet potatoes during religious festivals in the summer when the tubers are simply baked or boiled. At other times they are used in more flavorsome dishes such as this one.
1 ¼ pounds sweet potatoes, peel and cut into bite sized chunks ( about 4 cups)
½ teaspoon salt
2 tablespoons vegetable oil
1 green chili, chopped
½ teaspoon cumin seeds
A few chopped cilantro leaves
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Bring 2 ½ cups water to a boil in a pan over elevated heat. Add the sweet potatoes and ¼ teaspoon salt and return the water, boil, then lower the heat and simmer 10 minutes, or until the sweet potatoes are soft when pricked with the tip of a knife
Drain, well, shake off any excess water then put aside.
Heat the oil in a large skillet over moderate heat. Include the chili and cumin seeds and fry 30 seconds. Don’t burn
Add the sweet potatoes and the remaining ¼ teaspoon salt and stir 2 minutes until well combined and the sweet potatoes are hot.
Sprinkle with the cilantro leaves .
Cuisine Writer
