Sweet Potato and Fenugreek (Methi) Leaves Stir Fry ~ Day 21

Of the many different types of sweet potatoes, I used a variety called, Hannah Sweet Potato / Yam.  It is dry and firm with cream colored skin.  The flesh is cream to whitish in color.  The sweetness from sweet potato and a light bitterness from the fenugreek leaves strike a perfect balance to this dish.  I had it with a cup of homemade yogurt and it was so delicious.

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Preparation time: 10 minutes

Cook time: 10 minutes

Serves: 4

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Ingredients:

• Sweet Potato - 3, peeled and cubed
• Fenugreek (Methi) Leaves - 1 bunch, plucked, washed and chopped coarsely
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1 tsp
• Red chilies - 3, broken
• Ground black pepper - 1 tsp
• Amchoor / Mango powder - 3/4 tsp
• Turmeric powder - 1/8 tsp
• Asafoetida - a pinch
• Fresh coconut - 2 tbsp
• Curry leaves - 4
• Oil - 3 tsp
• Salt - to taste

Method:

1. Steam cook the sweet potato until tender, about 5 to 7 minutes.  You can also cook it in the microwave for 4 to 5 minutes.
2. Heat oil in a skillet and splutter mustard seeds.  Add asafoetida, curry leaves, cumin seeds and red chilies.  
3. Add the chopped fenugreek / methi leaves and saute for 2 to 3 minutes.
4. Add the sweet potato and stir well.  Add black pepper and salt.  Mix well and cook for 2 minutes over low heat.
5. Remove from the heat, add fresh coconut and give it a stir.
6. Serve with rice as a side dish.