Spiced Sweet Potato with Tamarind and Raw Green Onions

SPICED SWEET POTATO WITH TAMARIND AND RAW GREEN ONIONS

Serves 5
Prep time 25 minutes
Cook time 25 minutes
Total time 50 minutes
Dietary Gluten Free, Vegan
Meal type Main Dish, Side Dish
Misc Serve Hot
Region Indian
By author tara deshpande

Ingredients

  • 1.25kg peeled and cubed sweet potato. YOu can also use red pumpkin or lal kadoo
  • 6 green onions with green stalks washed
  • 1 tablespoon fresh garlic and ginger paste
  • 3/4 teaspoons whole cumin seeds
  • 1/4 teaspoon powdered turmeric
  • 1 teaspoon red chilli powder or cayenne pepper (adjust for spiciness)
  • 6 fresh green curry leaves torn
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon tamarind extract or concentrate
  • 1/2 cup thick coconut milk combined with 1/ cup water (You can avoid coconut milk and use only water if you want a lighter dish)
  • salt to taste

Note

In Karwar about 2 hours drive from Goa, raw chopped onions are often added as a garnish to chutneys and vegetables. If you prefer not to garnish with onions you could consider cilantro or coriander leaves, toasted and crushed peanuts or nothing at all.
This dish requires a starchy vegetable. Butternut squash, red pumpkin, sweet potato, yam (avoid gummy ones) or Calabasa. If you want something with less sugar and starch you could also use carrots.

Consult your doctor if you have health restrictions before enjoying this recipe.

Directions

Wash thoroughly then cut the green onion stalks and separate from the bulbs. Finely dice the bulbs and reserve.
Slice the green stalks and their white tips in fine rings and reserve.
Heat oil in a large skillet or kadai. Add cumin seeds and torn curry leaves and sauté 1 minute until fragrant. Add diced bulbs and sauté 1-2 minutes.
Add garlic and ginger paste and sauté again until fragrant.
Add chopped sweet potato or red pumpkin, turmeric and cayenne pepper and stir well about one minute on a medium flame. Add one cup water or half cup water and half cup coconut milk, tamarind and 1/2 teaspoon salt. Cook until tender and edible. If water evaporates before pumpkin or sweet potato is cooked add a little more.
Taste for sweet, spicy and salt and adjust cayenne pepper and tamarind accordingly. Top with raw green onions and serve warm with Bhakris or flatbreads of your choice.

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