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Title: Sweet Potato Curry
Categories: Indian
Yield: 5 Servings

1 lg Onion; cut fine
3 Tomatoes; cut fine
5 lg Sweet potatoes;
-(Sakkaraivalikazhangu);
-peeled and cut into 1/2"
-pieces (yields
-approximately 5 c)
1 tb Oil
1 ts Cumin seeds
1/4 ts Turmeric powder; (optional)
Salt; to taste
1/2 ts Red chili powder; or to
-taste

Heat oil in a large heavy bottomed pan, add cumin seeds to it. When
the seeds begin to sizzle add onions and saute until transparent. Add
tomatoes and stir until the tomatoes are cooked and soft.

Add turmeric powder and stir a couple of times. Add sweet potatoes,
salt to taste, red chili powder and mix well.

Cover with a lid and allow the sweet potatoes to cook on low to
medium low heat, stir a few times in between to ensure even cooking.
Make sure to cook the sweet potatoes until soft yet it retains its
shape, over cooking can turn sweet potatoes into mush. Keeping the
pan covered usually provides sufficient moisture to cook the sweet
potatoes, but keep an eye on it and if required, sprinkle a few drops
of water for a little moisture to cook the potatoes.

Remove from heat and serve hot as a side dish to any Indian themed
menu, this curry works very well with phulkas / rotis (Indian flat
bread) too.

Recipe FROM: <http://www.veginspirations.com/2010/10/
simple-sweet-potato-curry.html>

Recipe by Usha Raj

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