Sweet Potato & Neem Leaves Vegetable Curry Recipe

Neem & Sweet potato have extreme differences in taste but have numerous health benefits. I combined them into a single healthy dish by making this simple Sweet Potato & Neem Leaves Vegetable Curry Recipe. The vegetable curry’s flavor is further enhanced with roasted peanut powder. The dish is definitely sweet & bitter with bitterness slightly overriding.

Consuming neem leaves at least weekly once or twice is very good but we do not have many recipes using them. Serve Sweet Potato & Neem Leaves Vegetable Curry Recipe with a rasam rice for lunch, it tastes awesomely bittersweet!

Equipment used:non-stick pan

Ingredients

• 3-4 sweet potato
• 1/2 cup neem leaves
• a small pinch of hing/asafoetida
• 1/3 teaspoon mustard
• 1/3 teaspoon urad dhal
• 1 dry red chili
• 1 teaspoon bengal gram dal
• 1.5 tablespoon oil
• salt to taste
• 1 tablespoon roasted peanut powder (optional, but recommended)

Directions for Sweet Potato & Neem Leaves Vegetable Curry Recipe

1. To prepare Sweet Potato & Neem Leaves Vegetable Curry Recipe, clean the neem leaves and tear the stem out of it.
2. Pressure cook the sweet potato for just 1 whistle or 5 minutes whichever is earlier, on full flame. The pressure will take longer time if you put a lot of water.
3. Take out, peel & chop them into cubes.
4. Take a non-stick pan, add oil, hing, mustard, urad dhal, red chilli & bengal gram dal. Fry them well.
5. Add the neem leaves and let it fry for 3-4 minutes until they turn slightly crispy.
6. Add the chopped sweet potato and salt. Cook well until the sweet potato is fried well.
7. Garnish with roasted peanut powder.
8. Serve Sweet Potato & Neem Leaves Vegetable Curry Recipe with hot steaming sambar or rasam rice.

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