Sweet Potato in tomato gravy

This sweet and tangy vegetable simply tastes great with hot chapatis or paranthas.

Let us start cooking!!!

Ingredients:
Sweet potato: 1 pc medium
Tomato: 1 large finely chopped
Oil: 1 tbsp
Green Chilly: 1 finely chopped
Onion: 1 medium finely chopped
Garlic: 2 cloves grated
Ginger: 1 cm long grated
Curry Leaves: 5-6 leaves
Asafoetida: a pinch
Cumin Seeds: 1/2 tsp
Mustard Seeds: 1/2 tsp
Water: 3-4 tbsp
Salt: as per taste
Coriander Powder: 1 tsp
Turmeric powder: 1/4 tsp
Red chilly powder: 1/4 tsp
Cloves: 2 crushed
Black Peppercorns: 2 crushed
Kasuri methi: a pinch
Chat masala: 1/4 tsp
Coriander Leaves: 1 tbsp finely chopped

Method:
1. Wash the sweet potato properly and then pressure cook it for 3 whistles. 1 on high and 2 on low flame.
2. Meanwhile take oil in a pan. Heat it and add asafoetida and mustard seeds. When the spluttering of the seeds is finished add cumin seeds along with cloves and peppercorns. Fry for a few seconds.
3. Add green chillies, ginger and garlic and fry till the raw smell goes off.
4. Add onion and fry till translucent.
5. Add the tomatoes and stir. Now add coriander powder, turmeric powder, red chilly powder and salt. Let it cook covered for 6-8 minutes or till when the oil separates from the tomatoes, stirring in between occasionally.
6. Add kasuri methi, chat masala and water and let it simmer.
6. Peel the sweet potato and cut it into small pieces approx 1 inches long.
7. Add it to the gravy just prepared. Simmer for 2-3 minutes.
8. Garnish it with freshly chopped coriander leaves. Serve hot.

Tips:
1. Do not overcook or cut very small pieces of sweet potatoes otherwise the vegetable would be mushy.
2. As an addition to the vegetable you can add capsicum also. Fry it along with the onions.
3. Use water depending upon the thickness of the gravy you want.

See you soon with a new recipe till then Happy Cooking!!!