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Sweet Potato
Mergole
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Ingredients |
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Serves (4-6) |
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Sweet potato |
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½ kg |
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Tomato |
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¼ kg, chopped |
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Green chillies |
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6-8, slit |
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Salt |
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to taste |
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Sugar |
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2 tsp |
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Purie desiccated coconut |
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2 cup |
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Ghee/ oil |
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1 Tbsp |
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Mustard |
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1 tsp |
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Cloves |
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4, crushed |
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Cinnamon |
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2 pieces, 3 cm each, crushed |
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Cooking Method
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Soak desiccated coconut in 1 cup of warm water for
10 minutes. Squeeze through thin cloth and extract
the milk. |
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Peel and cut sweet potatoes into 2 cm cubes. Add
about ¾ cup of water and cook. |
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When the sweet potato is ½ cooked, add tomato and
green chillies and salt. Simmer till all the
vegetables are cooked. |
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Add coconut milk and sugar. Cook for 1 minute and
remove from fire. |
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Heat the ghee, add mustard. When it splutters, add
cloves and cinnamon. Add it to the curry. Serve as
an accompaniment to rice based lunch. |
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