Events this year has taught me not to postpone meeting people be it visiting or at the least calling. It might sound old fashioned in this age of texting and snap chatting but most of you know what I mean. And moreover nothing like doing it today. I got retaught not to take things for granted and being aware and cognizant of people's generosity. Keeping these things in mind all the time is hard. Anyway...
Being glued to the idiot box is something I do a lot though I tell my children that it will make them more idiotic. But advice is to give but not to take right? TV is just made for those nights when jet lag makes sleep impossible when everybody else is sound asleep, add to that a mind that is not at ease with 1000 things swirling around. For just those days thanks to whoever came up with 24 hour TV.
It was during one of those mind numbing TV watching days that I stumbled on to this recipe. The name of this recipe is what caught my attention "Silakadi Thamba Kari". I don't remember if the lady who demonstrated the recipe telling why such a name.
Sweet Potatoes seem to be all the craze even in India. Filled with vitamins and also extremely tasty what is not to like? If you live in the US look for Japanese Sweet Potatoes or the Jersey White Sweet Potatoes to make this recipe. Both of these have a white flesh and is much firmer than the orange sweet potatoes that you normally see in most grocery stores. If you are using the orange fleshed yams just be careful not to overcook it.
I used Jersey White Sweet Potatoes which works perfect in this recipe. The gravy works well with either chapathis or rice.
Recipe in pictures,
|Wash and peel the sweet potatoes. Make 1 1/2 inch dice and put them in a bowl of water to prevent discoloration.|
|Heat a wide mouthed pan and heat the oil. Add in the seasonings and when the mustard starts to pop add in the onions and green chilies. Add in the spice powders - turmeric, coriander and chili powders.|
|Add in the tomatoes and let cook till the tomatoes become mushy. Add salt.|
|Add in the sweet potatoes and mix it into the gravy. Cook for about 10 -12 minutes or till the sweet potatoes are tender. Do not overcook.|
Sweet Potatoes in Spicy Tomato Gravy
Preparation Time: 15 minutes
Cooking Time: 25 minutes
- 4-5 medium sweet potatoes peeled and diced into 1 1/2 inch dices.
- 1/2 red onion finely chopped or 1/2 cup of diced shallots
- 5-6 green chilies slit
- 1 cup of finely diced tomatoes
- 2 tsp of turmeric powder
- 2 tsp coriander powder
- 2 tsp chili powder
- salt to taste
- seasonings: mustard, cumin and curry leaves
- 2 tsp of oil
- Clean and peel the sweet potatoes and make about 1 1/2 inch dice. Place them in a bowl of water till ready to use. They tend to turn black otherwise.
- In a wide mouthed pan heat oil and when hot add the cumin and mustard seeds. When the mustard starts to pop add the curry leaves.
- Add the onions and green chilies and saute till the onions turn translucent. Add in the spice powders, turmeric, coriander and chili powders and give a good mix.
- Add in the tomatoes and let it cook till it becomes mushy. Add salt and cook for a few more minutes.
- Add in the diced sweet potatoes. Let it cook for about 10-12 minutes till they are soft. (see Note:) Turn off the heat.
- Note:Adjust the cooking time based on the sweet potatoes you are using. Some cook quicker than the others.
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