1 cup fresh or frozen sweet corn, parboiled
3/4 cup fresh methi ( fenugreek) leaves, washed and chopped
1 small sweet potato 🍠
1 1/2 tablespoon oil, corn or canola
2 tablespoons spring onions, washed and finely chopped
3 curry leaves
2 green chilies, washed and finely chopped (optional)
1 inch piece of ginger ( or 1 teaspoon shredded)
1/4 cup cilantro leaves, washed and chopped
1 1/2 tablespoon fresh lemon juice
1/8 teaspoon fenugreek seeds
1/2 teaspoon ajwain seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 1/2 teaspoon red Kashmiri chili powder ( just for color, optional)
1 teaspoon dry fenugreek leaves (optional)
salt to taste
1: Bake or boil the sweet potato, let it cool and peel the skin. Mashed it so that there are no lumps. Keep aside.
2: Heat oil in a saucepan over medium low heat. Once the oil is hot, add fenugreek seeds, ajwain seeds, curry leaves, ginger, green chili and spring onions. Fry for 5 seconds.
3: Add fresh fenugreek leaves, a pinch of turmeric powder and a pinch of red Kashmiri chili powder. Mix well and stir for 3 minutes or until they become soft .
4: Add mashed sweet potato and mix well. Add one cup water and mix. Then add salt and alow the mixture to boil. Once it starts to boil, add the corn and lemon juice, cumin seeds, remaining turmeric powder, red chili powder, remaining Kashmiri chili powder, half of the cliantro leaves and mix well. Reduce to low heat and cook for 5 minutes. If it is too thick, add either 1/4 or 1/2 cup of water and mix. Add dry fenugreek leaves, mix and cover. Remove from heat.
Note : Sweet potatoes add creaminess and depth to the dish. This meal is Allergy Friendly, Vegan, Gluten Free, Nut Free and Dairy Free.