Directions
- 1Blanch the cubed sweet potatoes and peas in boiling water with a pinch of salt for 20 seconds. Drain and set aside.
- 2Heat oil in a pan. Add mustard seeds and let them splutter.
- 3Add urad dal and sauté until golden brown.
- 4Toss in cumin seeds, curry leaves, and a pinch of asafoetida powder (hing) for added flavor.
- 5Add chopped onions and sauté until golden brown.
- 6Stir in ginger-garlic paste and cook until the raw smell disappears.
- 7Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes soften and the oil separates.
- 8Add the blanched sweet potatoes and peas. Stir gently to coat them with the masala.
- 9Add 1/2 cup water (or as needed) and simmer for 5-7 minutes.
- 10Garnish with fresh coriander leaves.
Ingredients
- 2 medium sweet potatoes
- 1 cup fresh/frozen peas
- 2 medium onion
- 2 medium tomato
- 1 tsp ginger-garlic paste
- 0.25 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp coriander powder
- 1 pinch asafoetida powder (hing)
- 1 taste salt
- 2 tbsp oil
- 5 red chilly dry
- 0.5 tsp cumin seeds
- 0.5 tsp mustard seeds
- 1 tsp urad dal
- 1 sprig curry leaves
- 1 garnish fresh coriander leaves
Equipment
panstraineridli steamer
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