When I visited my physician for the annual check-up, I shared my general diet chart with her and asked for suggestions. She mentioned to include sweet-potatoes at least once a week, given the enormous amount of Vitamin A and other essential nutrients it contains. But that posed a bit of a challenge as my husband does not like anything sweet as part of his meal (unless it is explicitly a dessert). So, I had to come up with a way to suppress as much of the sweetness as possible. When I made this recipe, he was racking his brain as to what it was, but couldn't make out that it was sweet-potato fry!


Ingredients:

sweet potatoes - 2 (peeled and grated)
red chilli powder - 1 tsp
salt - 1 tsp
turmeric powder - a pinch
asafoetida - a pinch
curry leaves - a twig
oil - 1 tbsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
black gram - 1 tsp
curry powder - 1/2 tsp

Method:

Heat oil. Add mustard seeds, cumin seeds and black gram. When it splutters and starts turning golden brown, add asafoetida, curry leaves, salt, turmeric powder and red chilli powder. Stir to mix and add the grated sweet potatoes. Stir and allow to cook for about 5 to 7 minutes until soft but not mushy. Add curry powder, mix well and serve fresh.

Notes:
Grate sweet-potato in medium to large-sized julianne, so it gets cooked properly without turning mushy.