- Sweet Potatoes
- Turmeric, Red Chilly Powder, Coriander Powder as per taste.
- Any greens like Spinach, Amaranth or Malabar Spinach. Used Malabar Spinach also popularly called as Basella Alba.
- Some cumin, fenugreek and coriander seeds.
- Grated coconut and chilly flakes.
Chop the sweet potatoes into small pieces. Heat some oil. Fry the turmeric powder and red chilly powder in it for less than 10 seconds and immediately add the sweet potato. Mix till all the potato pieces get colored. Sprinkle about 2 teaspoons of coriander powder. Cover and cook on low heat for 5 mins. Open, mix, cover and cook for another 5 mins. Eat a piece to check if its done. Remove.
In the same, there will be some burnt spices at the base. Add in a little oil. Saute cumin, fenugreek and coriander seeds for a minute. Add the chopped green leaves in batches. This will allow you to easily de-glaze the pan and also not make a mess.
Cook uncovered on medium to high heat. When the greens are cooked, sprinkle grated coconut and red chilly flakes.
Enjoy a super healthy and very colorful bowl for a snack or as part of lunch or dinner.