Ingredients:

• 1/2 kg – Sweet Potato
• 1/2 kg – tomato, chopped
• 2 cup – thick Coconut Milk
• 6 to 8 – green chillies, slit
• 2 pieces – cinnamon, 3 cm each, crushed
• 4 – cloves, crushed
• 1 tsp – mustard
• 1 tbsp – Ghee
• 2 tsp – Sugar
• salt to taste

Method:

1. Peel and cut sweet potatoes into 2 cm cubes. Add about 1/2 cup of water and cook.
2. When the sweet potato is cooked, add tomato, green chillies and salt.
3. Simmer till all the vegetables are cooked.
4. Add coconut milk and sugar. Cook for 1 minute and remove from fire.
5. Heat the ghee, add mustard.
6. When it splutters, add cloves and cinnamon. Add it to the curry.
7. Serve as an accompaniment to rice.

Recipe courtesy of Chandra Bhatt