1 big, red sweet potato

1 tablespoon corn oil or canola oil

1/8 teaspoon mustard seed

1/2 teaspoon whole cumin seeds

1/4 teaspoon ajwain seed

1/2 cup water

salt to taste

1/4 teaspoon ground turmeric

1/2 teaspoon crushed cumin seeds (or dhanajeera powder)

1 teaspoon Kashmiri red chili powder

1 tablespoon coriander leaves, washed and cut very small


  1. Peel sweet potato, cut into 1 inch pieces and wash.
  2. Put a pot on stove over medium-low heat, pour oil in, and let it get hot. Put in the mustard seeds and fry for a few seconds. Add in the whole cumin seeds and ajwain seeds and fry for 3 seconds.
  3. Add in the sweet potato pieces, along with a pinch of ground turmeric and red chili powder (both separate from amount in recipe). Mix well and add 1/2 cup of water and salt to taste. Mix again and cover the pot. Let cook for 3-5 minutes, stirring in between.
  4. Mix in the turmeric, crushed cumin seeds, and red chili powder (amounts from recipe). If more water is needed, add a couple of tablespoons more. Mix in the coriander leaves, cover the pot, and turn off the stove. The subzi should have some liquid in it. Serve hot.

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.


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