IND: Indian Spice Sweet Potatoes
Source of Recipe
Craig Gardiner
* Exported from MasterCook *
Indian Spice Sweet Potatoes
Recipe By : Craig Gardiner
Serving Size : 4 Preparation Time :0:00
Categories : Indian, Vegetables
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds small sweet potatoes -- peeled
2 tablespoons vegetable oil
1/2 teaspoon black mustard seeds
1/2 teaspoon whole cumin seeds
1 medium onion -- sliced thin
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt to taste
juice of one-half lemon
Cut the peeled sweet potatoes in half then halve again lengthwise and cut them crosswise into pieces about 1-inch by 1/2-inch.
Heat a skillet over medium heat until hot and add vegetable oil. When it is hot, add the mustard seeds and cumin seeds which should pop and dance in the oil. Add the potatoes and turn to coat with the flavored oil. Add the onion slices and a scant 1/4 cup water and cover the pan tightly. Reduce the heat slightly and cook until the potatoes are just tender, about 15 minutes. (Do not overcook or they will be mushy.) Boil away any remaining water.
Combine coriander, cumin and cayenne with the lemon juice and as soon as the potatoes are tender, stir in the spice mixture so that all potatoes are coated with it. Taste a piece and season to taste with salt.
Craig's Notes: Here's a very unusual way to fix sweet potatoes which I came up with when I wanted them to accompany an East Indian dinner recently. This is not for the "spice-timid", but you can reduce the heat by cutting down the cumin and/or cayenne. Enjoy!
Cuisine:
"Indian"
Source:
"Posted to the Prodigy food board, 9/27/00"
S(Formatted for Master-Cook by):
"Judi Mae Phelps (judimae@earthlink.net)"
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