Sweet Potato Spinach Stir Fry

I generally include spinach, broccoli and kale atleast once in a week. While the huss complains about it everyday, I never care about it and I know that secretly he is happy about the healthy diet plan that I serve him. Mostly I make dhal out of the lot, but at times I like to experiment indianising it whenever I can like the kale sambar that I made sometime back. I have also tried kale chips and oven roasted broccoli which we usually snack on with tea.

I am was a die hard potato fan but then I had to give up eating it due to a few personal reasons. Come sweet potato to the aid. Though it tasted nowhere near potatoes something is better than nothing. This dish is inspired from the famous Aloo Methi and now its become a staple at home. This is the only way that I can feed sweet potato to my boys these days. Oh there is the occasional deep fried sweet potato fries and the often prepared baked version but this stir fry is becoming a weekly occurence at home. Toast them till nice and crispy and it makes a perfect side for a simple rasam saadam.

~*What U Need*~ Sweet potatoes - 2 / 1 lb Baby Spinach - half bunch Onion - 1, sliced Tomato - 1, medium, chopped Chilli powder - 1 tsp Coriander powder - 1/4 tsp Turmeric powder - a pinch Salt, Oil To temper: Mustard seeds - 1/4 tsp Urad dhal - 1 tsp Curry leaves - 1 sprig How I Made it: Pressure cook the sweet potatoes for 1 whistle. Peel the skin and chop into pieces. Heat oil in a pan, temper with mustard seeds, urad dhal and curry leaves. Add onion and saute till brown. Add the tomatoes and saute well. Add the spice powders and saute well. Add the chopped spinach and saute till wilted. Add the sweet potatoes and mix without breaking them. Saute till well toasted and crisp.

Serve with white rice. I served with hot sambar and ghee.

So thats it Folks...
With Love,

Signs off!!!