The holiday season makes me wanna cook with variety of country vegetables like sweet potatoes, squashes pumpkin etc.
Made this dry stir fried curry as a side dish with rice and soup.
1 cup sweet potato cubes
1.5 cups chayote squash cubes
1/4 cup dessicated coconut
1 green chilly or medium size jalapeño
1 tsp mustard
1 tsp cumin
1/4 tsp turmeric
1 tsp yellow lentil
1 tbsp oil
Salt to taste
Steam the veggies separately in microwave for 2 mins or cook them on stovetop covered. The veggies should be cooked but not mushy.
In a wok, add the oil and splutter the mustard. Add the lentils and turmeric. Mix in the veggies with salt and stir fry them for 2-3 mins on a low flame until the spices are evenly distributed among the veggies. Keep aside.
Roast the cumin and green chilly in a little oil for about a min.
In a small blender, combine the green chilly, cumin and coconut and blend with very little water or broth from the veggies. The mixture has to be ground coarsely.
Once done, mix the veggies with the ground coconut and spices, stir fry again for a minute and serve hot.
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