Sweet Potato & Neem Leaves Vegetable Curry Recipe

Neem & Sweet potato have extreme differences in taste but have numerous health benefits. I combined them into a single healthy dish by making this simple Sweet Potato & Neem Leaves Vegetable Curry Recipe. The vegetable curry’s flavor is further enhanced with roasted peanut powder. The dish is definitely sweet & bitter with bitterness slightly overriding.  Sweet Potatoes, Neem leaves, Asafoetida (hing), Mustard seeds (Rai/ Kadugu), White Urad Dal (Split), Dry Red Chilli, Chana dal (Bengal Gram Dal), Oil, Salt, Roasted Peanuts (Moongphali)   4 Sweet Potatoes 1/2 cup Neem leaves 1/4 teaspoon Asafoetida (hing) 1/3 teaspoon Mustard seeds (Rai/ Kadugu) 1/3 teaspoon White Urad Dal (Split) 1 Dry Red Chilli 1 teaspoon Chana dal (Bengal Gram Dal) 1.5 tablespoon Oil Salt , to taste 1 tablespoon Roasted Peanuts (Moongphali) , powdered     20   30     To prepare Sweet Potato & Neem Leaves Vegetable Curry Recipe, clean the neem leaves and tear the stem out of it.Pressure cook the sweet potato for just 1 whistle or 5 minutes whichever is earlier, on full flame. The pressure will take longer time if you put a lot of water.Take out, peel & chop them into cubes.Take a non-stick pan, add oil, hing, mustard, urad dhal, red chilli & bengal gram dal. Fry them well.Add the neem leaves and let it fry for 3-4 minutes until they turn slightly crispy.Add the chopped sweet potato and salt. Cook well until the sweet potato is fried well.Garnish with roasted peanut powder.Serve Sweet Potato & Neem Leaves Vegetable Curry Recipe with hot steaming rasam rice.