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
- Peel sweet potato, cut into 1 inch pieces and wash.
- 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.
- 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.
- 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.