Ingredients:

  • 500g sweet potatoes, peeled and cubed into 1-inch pieces
  • 2 tbsp avocado oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 10-12 fresh curry leaves
  • 0.5 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp cumin powder
  • 0.5 tsp amchur (dry mango powder)
  • 0.5 tsp salt

Instructions:

  1. Peel and cut your 500g of sweet potatoes into 1 inch cubes.
  2. Dry them thoroughly. Use a clean kitchen towel to pat the cubes bone dry.
  3. Heat the fat. Pour 2 tbsp avocado oil into your skillet over medium high heat until the oil shimmers and flows like water.
  4. Start the tempering. Drop in 1 tsp mustard seeds and 1 tsp urad dal. Cook until the seeds start to pop and the dal turns golden brown.
  5. Add aromatics. Toss in 10-12 fresh curry leaves. Stand back as they will crackle and release a nutty, herbal aroma instantly.
  6. Incorporate potatoes. Carefully add the potato cubes to the pan in a single layer. Sauté for 5 minutes until the edges look translucent and slightly golden.
  7. Steam soften. Lower the heat to medium low, add 0.5 tsp turmeric powder and salt, then cover with a lid. Cook for 5-7 minutes until a fork easily pierces the center of a cube.
  8. Add the spice layer. Remove the lid and turn the heat back up to medium. Add 1 tsp Kashmiri red chili powder and 1 tsp cumin powder.
  9. Final crisping. Sauté uncovered for 3-4 minutes until the potatoes are coated in a dark, fragrant spice crust.
  10. The bright finish. Sprinkle 0.5 tsp amchur powder over the top and toss one last time. Remove from heat immediately to prevent the amchur from burning.