🌱 Daily Vegetarian Recipe

1. Heat the vegetable oil in a large pan over medium heat. Add the mustard seeds and cumin seeds. Once they start to splutter, add the curry leaves and asafoetida. 2. Add the chopped onion, garlic, and ginger to the pan. Sauté until the onions turn golden brown. 3. Stir in the turmeric powder, red chili powder, and coriander powder. Cook for a minute until the spices release their aroma. 4. Add the cubed sweet potatoes and sauté for about 5 minutes. 5. In a small bowl, mix the tamarind paste with 1/4 cup of water and jaggery until dissolved. Pour this mixture into the pan. 6. Add the coconut milk and salt. Stir well to combine all the ingredients. Bring the curry to a gentle simmer. 7. Cover the pan with a lid and let it cook on low heat for about 15-20 minutes, or until the sweet potatoes are tender and the flavors have melded together. 8. If using, add the slit green chili for additional heat. Adjust the seasoning as necessary. 9. Once the sweet potatoes are cooked through, remove the curry from heat. 10. Garnish with fresh cilantro before serving.