Sweet Potato & Neem Leaves Vegetable Curry Recipe
Introduction:
Sweet Potato & Neem Leaves Vegetable Curry is a nutritious and flavorful dish, perfect for a wholesome Indian meal. This recipe combines the earthy sweetness of sweet potatoes with the slightly bitter taste of neem leaves, creating a unique, balanced flavor profile. Cooked with mustard seeds, split urad dal, Bengal gram lentils, and finished with ground peanut powder, this dish offers a healthy and hearty vegetarian option that is both simple to prepare and full of flavor. Ideal for lunch or dinner, serve it with rice or rasam for a complete meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sweet potatoes | 3 |
| Neem leaves | 1/2 cup |
| Asafetida (hing) | A pinch |
| Mustard seeds (rai) | 1/3 teaspoon |
| Split white urad dal | 1/3 teaspoon |
| Dry red chili | 1 |
| Bengal gram lentils (chana dal) | 1 teaspoon |
| Oil | 1 1/2 tablespoons |
| Salt | To taste |
| Ground peanut powder (roasted) | 1 tablespoon |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Instructions:
-
Prep the Neem Leaves:
Start by cleaning the neem leaves thoroughly. Remove the stems from the leaves and discard them, leaving only the tender leaves for cooking. -
Cook the Sweet Potatoes:
Wash and peel the sweet potatoes. Place them in a pressure cooker with enough water, and cook for one whistle. Once cooked, remove the sweet potatoes, peel off the skin, and cut them into small cubes. -
Fry the Tempering:
In a pan or kadhai, heat 1 1/2 tablespoons of oil over medium heat. Add a pinch of asafetida (hing) to the hot oil, followed by mustard seeds (rai), split urad dal, dry red chili, and Bengal gram lentils (chana dal). Stir the tempering well and cook for about 1-2 minutes until the spices begin to splutter and become aromatic. -
Add the Neem Leaves:
Once the tempering is ready, add the cleaned neem leaves to the pan. Cook the neem leaves for about 3-4 minutes until they soften and release their flavor. -
Fry the Sweet Potatoes:
Now, add the chopped sweet potatoes to the pan and stir well. Let them cook in the spice mixture for another 5-6 minutes, allowing the flavors to blend. Make sure the sweet potatoes are well-coated with the tempering. -
Garnish and Serve:
Finally, sprinkle the ground peanut powder (roasted) over the curry for a nice crunchy texture and nutty flavor. Stir to combine everything, then remove from heat. -
Serving Suggestion:
Serve the Sweet Potato & Neem Leaves Vegetable Curry hot with a side of rice and rasam. It’s the perfect dish to enjoy for lunch or dinner, offering a delightful mix of flavors and textures that are sure to satisfy your taste buds.
Tips:
- Neem Leaves: Neem has a slightly bitter taste, so adjust the amount according to your preference. You can reduce the bitterness by blanching the neem leaves briefly before adding them to the curry.
- Peanut Powder: Roasting the peanuts before grinding them into a powder adds an extra layer of flavor. If you don’t have ground peanuts, you can use cashew powder or even coconut powder as an alternative.
- Spices: Feel free to adjust the spices to suit your taste. You can add a pinch of turmeric powder or garam masala for extra flavor if you prefer.
Enjoy the goodness of this easy-to-make Sweet Potato & Neem Leaves Vegetable Curry, a wonderful combination of health and taste in every bite!
