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