AuthorIndian Inspired Gluten-Free Cooking (Hippocrene Books, June 2013) by Alamelu Vairavan and Margaret Pfeiffer
Ingredients
1poundsweet potatoespeeled and sliced (about 2 cups)
1tablespoonoil
1whole dried red chili pepper
1teaspoonblack mustard seeds
1/2teaspooncumin seeds
1/2green chili pepperchopped (more or less to taste)
1/4teaspoonsaltmore or less to taste
2tablespoonsgrated fresh coconut or unsweetened shredded dried coconut
Instructions
Steam cubed sweet potatoes about 5 minutes or until tender. Set aside.
Heat oil in a skillet over medium heat (the oil should be hot but not smoking). Add red chili pepper, mustard seeds, and cumin seeds. Stir until mustard seeds start to pop and cumin seeds change color to light brown.
Add steamed sweet potatoes, green chili pepper, and salt. Gently mix with the seasonings for 1 to 2 minutes.