Bombay Sweet Potatoes

Can make ahead, wrap them in foil and reheat on grill or in microwave.


1 lb. sweet potatoes
1 T. oil
1 t. brown or black mustard seeds
1 bay leaf
1 T. fresh ginger, grated
1 medium onion, diced
½ t. turmeric
1 t. chili powder
1 t. lemon juice
1 t. minced garlic
½ t. kosher salt
2 tomatoes, chopped
1 T. fresh cilantro, chopped


Peel potatoes and cut into 2-inch pieces. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat. Cook until just beginning to soften, 8-10 minutes. Drain.

Heat oil in large pan over medium-high heat. Add mustard seeds and bay leaf. When seeds start jumping, add ginger and onion. Sauté until onion is deep golden brown. Reduce heat to medium-low and add turmeric, chili powder, lemon juice, garlic, salt and potatoes. Cook, stirring occasionally, be careful not to break potatoes. Add tomatoes and a little water if needed to release any sticking potatoes and cook a few minutes more, until potatoes are tender. When ready to serve, top with cilantro. Serves 6. Serve with Indian-style grilled chicken, minted rice and garbanzo curry.

Recipe by Relish Chef Jon Ashton, Per serving 100 cal.


(Photo: Paige in Chennai, India Medical/Dental clinic 2006)