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Sweet Potato Erissery

Western.Chefs's picture
  Basmati rice 1 Cup (16 tbs)
  Sweet potatoes 3 Medium
  Yams/1 large butternut squash 2 Medium
  Salt 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Dried unsweetened coconut 1⁄2 Cup (8 tbs)
  Canned red kidney beans/Pinto beans 1 , drained, rinsed (1 Can)
  Garlic 1 Clove (5 gm), minced
  Ground cumin 1⁄4 Teaspoon
  Green chile 1 , cut lengthwise in half and seeded
  Vegetable oil 1 Tablespoon
  Mustard seeds 1⁄2 Teaspoon
  Bay leaves 2
  Dried red chili/1/4 teaspoon crushed red pepper 2 (Hot)

If you like, prepare basmati rice as label directs.
Keep warm.
Meanwhile, in 3 quart saucepan combine sweet potatoes, salt, turmeric, ground red pepper, and 1 1/2 cups water; heat to boiling over high heat.
Reduce heat to low; cover and simmer 8 to 10 minutes, until sweet potatoes are tender.
While sweet potatoes are cooking, in food processor with knife blade attached or in blender at medium speed, blend coconut until finely ground.
In small skillet, cook 1/4 cup coconut over medium heat, stirring constantly, until coconut turns reddish brown and all white has disappeared; be careful not to burn coconut.
Remove from heat; set aside.
Gently break up sweet potatoes with side of spoon or potato masher so that some chunks remain.
Stir in beans, garlic, cumin, green chile, toasted coconut, and remaining coconut, and cook over medium heat 5 minutes.
Remove from heat; set aside.
In same skillet, heat oil over medium high heat until hot.
Add mustard seeds and bay leaves; cover and cook until seeds start to pop, about 1 minute.
Stir in dried red chiles.
Stir spice mixture into vegetable mixture in saucepan.
Discard bay leaves before eating.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Vegetable

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Sweet Potato Erissery Recipe