Serves: 4
Total Calories: 187
1. Prepare the tamarind paste and the chaat masala. Then, place the sweet potatoes, water, and salt in a large nonstick wok or skillet. Cover and bring to a boil, over medium-high heat for the first 1 to 2 minutes, then over medium-low heat until tender, about 5 more minutes.
2. Add the tamarind and chaat masala and cook, turning the pieces once or twice, until all the water evaporates and the tamarind appears as a glaze on the pieces, 2 to 3 minutes. Mix in the cilantro and cook another 2 minutes. Transfer to a platter and serve hot, at room temperature, or cold.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tangy Sweet Potatoes recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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