Sweet Potato & Neem Leaves Vegetable Curry Recipe

Healthy bittersweet sabzi

Neeru Srikanth
Sweet Potato & Neem Leaves Vegetable Curry Recipe
160 ratings.

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!

Here are a few more healthy recipes to try

  1. Stuffed Karela With Aloo Recipe
  2. Kathirikai Poondu Pirattal Recipe (South Indian Style Brinjal Stir Fry With Garlic)
  3. Radish Greens Poriyal Recipe (South Indian Style Radish Greens Stir Fry)
  4. Mexican Quinoa Bean Salad Recipe

Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Prep in

20 M

Cooks in

30 M

Total in

50 M

Makes:

4 Servings

Ingredients

  • 4 Sweet Potatoes
  • 1/2 cup Neem leaves
  • 1/4 teaspoon Asafoetida (hing)
  • 1/3 teaspoon Mustard seeds
  • 1/3 teaspoon White Urad Dal (Split)
  • 1 Dry red chilli
  • 1 teaspoon Chana dal (Bengal Gram Dal)
  • 1.5 tablespoon Cooking oil
  • Salt , to taste
  • 1 tablespoon Roasted Peanuts (Moongphali) , powdered

How to make 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 rasam rice.

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Last Modified On Wednesday, 22 February 2017 14:18
     
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