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SWEET POTATOES - Sweet Potatoes With Mustard Seeds
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Sweet Potatoes With Mustard Seeds (Sookhi Aloo) THE WALL STREET JOURNAL Serves: 3-4 | |
3 medium | sweet potatoes |
2 tablespoons | vegetable oil |
1 teaspoon | brown mustard seeds |
½ teaspoon | ground turmeric |
½ teaspoon | cayenne pepper |
Salt | |
1 tablespoon | chopped fresh cilantro |
1 small | red chili, thinly sliced, (optional) |
1. Preheat oven to 350 degrees. Bake sweet potatoes until they are just slightly undercooked, 30 minutes. When cool enough to handle, peel and cut into ½-inch pieces. Set aside.
2. Add oil and mustard seeds to a medium skillet over high heat. Fry seeds, periodically shaking pan, until seeds start to pop. Reduce heat to medium.
3. Mix in potatoes, turmeric, cayenne pepper and salt to taste. Cook, stirring infrequently, until a crust forms, 10 minutes more.
4. To serve, garnish with cilantro and chilies, if using
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