Sweet Potato & Neem Leaves Vegetable Curry Recipe
Embark on a culinary journey that celebrates the rich flavors and vibrant colors of Indian cuisine with this delightful Sweet Potato & Neem Leaves Vegetable Curry. This dish, perfect for a cozy lunch or dinner, combines the earthy sweetness of sweet potatoes with the unique, slightly bitter taste of neem leaves, creating a harmonious balance of flavors that is both nutritious and satisfying. The addition of roasted peanuts lends a delightful crunch, making each bite a memorable experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet Potatoes | 4 |
| Neem leaves | 1/2 cup |
| Asafoetida (hing) | 1/4 teaspoon |
| Mustard seeds | 1/3 teaspoon |
| White Urad Dal (Split) | 1/3 teaspoon |
| Dry Red Chilli | 1 |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Sunflower Oil | 1.5 tablespoons |
| Salt | To taste |
| Roasted Peanuts (Moongphali) – powdered | 1 tablespoon |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approx. 250 |
| Protein | Approx. 6g |
| Carbohydrates | Approx. 42g |
| Fat | Approx. 9g |
| Fiber | Approx. 7g |
| Sodium | Variable (depends on salt added) |
Preparation Steps
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Prepare the Neem Leaves: Begin by cleaning the neem leaves thoroughly. Gently tear the stems from the leaves and set them aside. This step is crucial as it helps in removing any bitterness associated with the stems.
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Cook the Sweet Potatoes: In a pressure cooker, place the sweet potatoes with sufficient water, cooking them for just one whistle or for about 5 minutes on full flame, whichever comes first. Keep in mind that the cooking time may vary depending on the quantity of water used. Once done, release the pressure, peel the sweet potatoes, and chop them into bite-sized cubes.
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Sauté the Spices: In a non-stick pan, heat the sunflower oil over medium heat. Add the asafoetida, mustard seeds, white urad dal, dry red chilli, and chana dal. Sauté the mixture until the mustard seeds begin to crackle and the dals turn golden brown, releasing their delightful aroma.
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Cook the Neem Leaves: Incorporate the cleaned neem leaves into the sautéed spices. Fry the mixture for about 3-4 minutes, stirring continuously until the leaves become slightly crispy and aromatic.
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Combine and Cook: Gently fold in the chopped sweet potatoes along with salt to taste. Stir the mixture well, ensuring that the sweet potatoes are evenly coated with the spices. Cook for an additional 5-7 minutes, allowing the sweet potatoes to absorb the flavors and attain a lovely golden hue.
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Garnish and Serve: Finally, garnish the curry with a sprinkle of powdered roasted peanuts, adding a nutty flavor and delightful crunch. Serve your Sweet Potato & Neem Leaves Vegetable Curry hot alongside steaming rasam rice for a truly comforting meal.
Serving Suggestions
This Sweet Potato & Neem Leaves Vegetable Curry pairs beautifully with steaming hot rasam rice, enhancing the meal’s overall flavor profile. You can also enjoy it with chapatis or naan for a delightful variation. For an added touch of freshness, consider serving a side of cucumber raita to balance the meal.
Conclusion
This Sweet Potato & Neem Leaves Vegetable Curry is not only a delicious and comforting dish but also a nutritious addition to your lunch table. With its blend of traditional Indian ingredients and flavors, it is sure to impress family and friends alike. Dive into this culinary adventure, and let the vibrant tastes transport you to the heart of Indian kitchens. Happy cooking!
