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| Sweet and sour sweet potato curry |
Recipe summary
For
Sweet and sour sweet potato curry
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 4
Preparation
1. I used the purple skinned potato with white flesh inside which will discolour if you peel the skin.
Dip them in water preferably with a teaspoon of salt added. This will prevent discoloration. You can then boil them.
Or
put the sweet potatoes in a large saucepan and add water to cover them.
Bring to a boil and reduce the heat to low medium and simmer covered for 15 minutes.
Let it cool down. Now peel and cut into rings. Keep aside.
2. Grind 5 grams ginger and 3 cloves garlic into a paste in a grinder.
3.Add 4 table spoon warm water to tamarind , soak and squeeze the juice and keep.
Method
1. In a medium sized frying pan or a wok heat the 2 teaspoon oil.
When the oil is hot reduce the heat to low and add 1 chopped dry chili and 2 chopped onions to fry.
2. Add 1 chopped leeks, 1 green chili chopped and 1 sprig chopped curry leaves, ½ teaspoon cumin and fry for 5 minutes.
3.Add 5 grams ginger and 3 cloves garlic paste and fry for 3 minutes.
4. Add 15 grams tamarind juice, ½ teaspoon chilli powder 1/4 teaspoon turmeric, ½ teaspoon salt and ½ cup water.
5. Cover and bring to a boil and simmer for ten minutes.
6. When the curry thickens add 300 grams sweet potato stir well.
7. Cover, bring to a boil and simmer for ten minutes.
8.When the curry thickens add 300 grams sweet potato stir well and cook for one minute covered.
Sweet and sour sweet potato curry is ready.
Recipe follows in detail with pictures.For
Sweet and sour sweet potato curry
Preparation time: 30 minutes
Cooking time: 20 minutes
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| Sweet potato |
Preparation
1. I used the purple skinned potato with white flesh inside which will discolour if you peel the skin.
Dip them in water preferably with a teaspoon of salt added. This will prevent discoloration. You can then boil them.
Or
put the sweet potatoes in a large saucepan and add water to cover them.
Bring to a boil and reduce the heat to low medium and simmer covered for 15 minutes.
Let it cool down. Now peel and cut into rings. Keep aside.
2. Grind 5 grams ginger and 3 cloves garlic into a paste in a grinder.
3.Add 4 table spoon warm water to tamarind , soak and squeeze the juice and keep.
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| Sweet potato, onion,ginger,green chili,garlic,curry leaves and tamarind |
Method
1. In a medium sized frying pan or a wok heat the 2 teaspoon oil.
When the oil is hot reduce the heat to low and add 1 chopped dry chili and 2 chopped onions to fry.
2. Add 1 chopped leeks, 1 green chili chopped and 1 sprig chopped curry leaves, ½ teaspoon cumin and fry for 5 minutes.
3.Add 5 grams ginger and 3 cloves garlic paste and fry for 3 minutes.
4. Add 15 grams tamarind juice, ½ teaspoon chilli powder 1/4 teaspoon turmeric, ½ teaspoon salt and ½ cup water.
5. Cover and bring to a boil and simmer for ten minutes.
6. When the curry thickens add 300 grams sweet potato stir well.
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| Sweet and sour sweet potato curry |
8.When the curry thickens add 300 grams sweet potato stir well and cook for one minute covered.
Sweet and sour sweet potato curry is ready.
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| Sweet potato |
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients
Main
300 grams sweet potato (any type)
Others
2 onions chopped coarsely
I leek (optional) sliced thinly
1 green chilli sliced fine
5 grams ginger shredded
3 cloves garlic
Spices
½ teaspoon cumin seeds
15 grams tamarind juice
¼ teaspoon turmeric
½ teaspoon curry powder or chilli powder
½ teaspoon salt
½ cup water
4 table spoon water
2 tablespoon of vegetable oil
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| Sweet potato, onion,ginger,green chili,garlic,curry leaves and tamarind |
Method
You have a choice of peeling and chopping sweet potato and then boiling it or boiling the sweet potato first and then peel and slice them.
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| Dry chili, onion,garlic, |
The purple skinned potato with white flesh inside will discolour if you peel and slice them. so dip them in water preferably with a teaspoon of salt added. This will prevent discoloration. You can then boil them.
I sliced the potato sideways into thin round slices. You can also slice them into small cubes.
Or put the sweet potatoes in a large saucepan and add water to cover them.
Bring to a boil and reduce the heat to low medium and simmer covered for 15 minutes. Let it cool down Now peel and cut into rings. Keep aside.
Grind ginger, garlic into a paste in a grinder.
Add warm water to tamarind , soak and squeeze the juice and keep.
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| Green chili , leek, curry leaves and cumin added |
In a medium sized frying pan or a wok heat the oil. When the oil is hot reduce the heat to low and add dry chili and onion to fry, add leek, green chili and curry leaves,cumin and fry for 5 minutes.
Add ginger paste and fry for 3 minutes.
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| Tamarind juice,chili powder and turmeric |
Add tamarind juice, chilli powder turmeric, salt and water. Cover bring to a boil and simmer for ten minutes.
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| Sweet potato added |
When the curry thickens add sweet potato stir well and cook for one minute covered.
Remove the sweet and sour sweet potato from the heat. It is ready to be served.
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| Sweet potato curry is ready |
Note: I did not add any sugar to this dish. The sweetness from the sweet potato is adequate. If you want it sweeter you may add a table spoon of sugar when you are adding tamarind juice.
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