Ingredients: Sweet Potatoes, cup Neem leaves, teaspoon Asafoetida (hing), teaspoon Mustard seeds, teaspoon White Urad Dal (Split), Dry Red Chilli, teaspoon Chana dal (Bengal Gram Dal), tablespoon Sunflower Oil, - to taste, tablespoon Roasted Peanuts (Moongphali) - powdered, Vegetarian diet
Instructions: To prepare Sweet Potato & Neem Leaves Vegetable Curry Recipe, clean the neem leaves and tear the stem out of it.Pressure cook the sweet potato for just 1 whistle or 5 minutes whichever is earlier, on full flame. The pressure will take longer time if you put a lot of water.Take out, peel & chop them into cubes.Take a non-stick pan, add oil, hing, mustard, urad dhal, red chilli & bengal gram dal. Fry them well.Add the neem leaves and let it fry for 3-4 minutes until they turn slightly crispy.Add the chopped sweet potato and salt. Cook well until the sweet potato is fried well.Garnish with roasted peanut powder.Serve Sweet Potato & Neem Leaves Vegetable Curry Recipe with hot steaming rasam rice.