Bombay Sweet Potatoes

Make these ahead of time, wrap them in foil and reheat them on the hot grill.

If you can’t find black mustard seeds, just leave them out.


1 pound sweet potatoes

1 tablespoon vegetable oil

1 teaspoon black mustard seeds

1 bay leaf

1 tablespoon grated fresh ginger

1 medium onion, diced

½ teaspoon turmeric

1 teaspoon chili powder

1 teaspoon lemon juice

1 teaspoon minced garlic

½ teaspoon kosher salt

2 tomatoes, chopped

1 tablespoon roughly chopped fresh cilantro


1. 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, 10 to 15 minutes. Drain.

2. Heat oil in a wok or large sauté 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, taking care not to break the potatoes. Add tomatoes and a little water to release

any sticking potatoes and cook a few minutes more, until potatoes are tender. When ready to serve,

top with cilantro. Serves 6.

Recipe by Relish Chef Jon Ashton, May 2010.

Nutritional Information

Per serving: 100 calories, 2.5g fat, 0mg chol., 2g prot., 19g carbs., 3g fiber, 210mg sodium.