Sweet potato is a versatile veggie and it blends very well with any veggies. Made this side dish to use my little harvest of spinach and Sweet potato by mixing with seasonal favorite cauliflower to make it attractive. 😉 . It is a perfect healthy side dish for Roti’s.
How I do-
Ingredients:
Spinach – one bundle.
Cauliflower florets: one bowl (cleaned, washed)
Sweet potato – one bowl (washed and chopped)
Capsicum -1
Tomato – 2 to 3
Green chillies -2
Ginger – 1”
Oil – 2 tbl sp
Hing – ¼ tsp
Cumin – ½ tsp
turmeric – ½ tsp
Coriander powder – 1 tsp
Salt
Black pepper – 6, cloves -3, cinnamon – ½ “, cardamom -2
Method:
-Take one bowl of water, add salt, cook sweet potato and drain, keep aside.
-by using this same water blanch cauliflower florets, drain and keep aside.
-Now add chopped spinach to this water, add a pinch of sugar to retain green color and blanch. When it is cool, blend this and keep aside.
– Now make coarse powder of black pepper, clove, cinnamon and cardamom.
-Make a paste of tomato, green chilli and ginger.
-Take one pan add 2 tsp of oil, when it is hot, add capsicum fry a little. Then add blanched cauliflower and sweet potato, toss and keep aside.
-In another tawa add oil, hing, jeera, powdered spices, tomato paste, turmeric, coriander powder, fry till oil leaves from the sides.
-Put spinach paste, check for salt and add tossed veggies. Mix till all the veggies are coated with masala and garnish with chopped coriander leaves.
-Enjoy with any kind of Indian flat breads or roti’s.