SWEET POTATO ROAST

The entire making of the recipe can be enjoyed in my previous reel. Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying.
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INGREDIENTS
Sweet potatoes
Onion, medium 1
Urad dal 1 tbs
Curry leaves
Sesame oil 2 tbs
Mustard seeds 1 tsp
Asafoetida, 1 tsp
Red chillies, dried 3-4
Turmeric
Chilli powder
Salt
Coriander for garnish

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HOW-TO
1. Boil the sweet potatoes with skin until tender. Cool and peel the skin.
2. Cut it into chunks else they become mushy.
3. In a wok, heat sesame oil and splutter mustard, urad, red chilli, and curry leaves.
4. Saute onions until pink.
5. Add the cubed potatoes.
6. Add the spices.
Saute on low flame until the sweet potatoes get a golden roasted shade of skin.
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Garnish with coriander and serve.

ND90 105mm