Southern-style sautéed sweet potatoes

Southern-style sautéed sweet potatoes

By
From
Eat Right For Your Body Type
Serves
2-3
Photographer
Lisa Linder

Sweet potatoes are easier to digest than normal potatoes and their sweet starchiness is great for vata and also pitta. I have always found them too sweet but here with some spices and savoury elements it is quite delicious. Serve with Ayurvedic lentils or baked or roasted chicken.

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil or ghee
1/2 teaspoon mustard seeds, (pitta please omit)
1/4 teaspoon nigella seeds
8 large fresh curry leaves
1 rounded teaspoon fresh ginger, finely chopped
1 small onion, peeled and finely chopped
freshly ground black pepper
1 medium orange-fleshed sweet potato, peeled and diced into 4 cm cubes
1/3 teaspoon fennel seed powder
1 1/2 teaspoons lime or lemon juice, or to taste
salt

Method

  1. Heat the oil in a wide non-stick saucepan. Add the mustard and nigella seeds and once they pop, add the curry leaves. Follow immediately with the ginger, onion and salt. Cook over a moderate heat until the onions are lightly golden at the edges.
  2. Add the sweet potatoes and fennel seed powder and mix well. Pour in enough water to come one-third of the way up the vegetables. Bring to the boil, reduce the heat to moderate, cover and cook until the point of a knife goes easily through the vegetables, around 12–14 minutes.
  3. When cooked, uncover – the water should all have been absorbed, but if not, dry off over a high heat (do not stir at this point). Adjust the seasoning and add lime juice to taste.
Tags:
health
diet
ayurvedic
ayurveda
weightloss
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