Spicy Sweet Potatoes

If you like your sweet potatoes sweet (as my dear hubby and my little one do), this probably won’t appeal to you. However, if you’re like me, looking for a change from the usual, you’re sure to like this one!

3 cups cubed sweet potatoes
3 tablespoons canola oil
1/2 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon ground fenugreek
2 tablespoons minced garlic
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
1/4 cup besan

Heat oil in non-stick or cast-iron skillet over medium heat. When hot but not smoking, add mustard seeds, cumin seeds, fenugreek and garlic. Stir-fry until garlic is golden. Add chili powder, turmeric, sweet potatoes and salt to taste. Stir-fry for 2-3 minutes, then cover and cook for 3-4 minutes. Remove lid, cook 4-5 minutes more, stirring, until sweet potatoes are tender and are lightly browned. Sprinkle besan over all and cook 1-2 minutes more, stirring. Serve hot.

Adapted from 30 Minute Vegetarian Indian Cookbook