Friday, May 25, 2012

Arugula & Sweet Potato Curry

Imagine arugula in a curry! - I was amazed at how lovely this curry turned out; the peppery and pungent arugula became quite demure and mellow when cooked.  It is delicious served with rice, any rotis, or just dal if you are wanting to keep your caloric intake low; I served it with theplas and chana dal.  If you are not convinced to use arugula, other greens may be used instead.

For a mild curry, remove the cores from the chiles or eliminate them altogether. You can also reduce the amount of Sambar Powder to 1 or 2 tsp.


1 Tbsp Oil
1/2 tsp Mustard Seeds
1 Tbsp Urad Dal
1 pinch Hing/ Asafetida
1/2 tsp turmeric
1 small Onion, chopped
2 hot green (Serrano/jalapeno) chiles, minced
2 medium Sweet Potatoes, diced
1 medium Red or other colors Bell Pepper, diced
3-4 cups Arugula (~ 6 oz), coarsely chopped
1 Tbsp Sambar Powder


Heat the oil with the mustard seeds  and urad dal until mustard starts popping.

Stir in the asafetida, turmeric, green chiles, and onions with a pinch of salt.

When the onions soften, add the sweet potatoes and mix well; add a little more salt and cook covered about 15 minutes.

Add the bell pepper, arugula, sprinkle the sambar powder on top and cook covered until veggies are done; mix well.

Let rest covered for about 5 minutes.

Serve hot with rice, rotis, etc. and your favorite dal for a complete meal.  Enjoy!!

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