Sweet Potatoes & Green Peas in Mango Gravy

         
          Sweet potatoes are not commonly prepared, but they are a healthier substitute to normal potatoes. This humble veggie, which contains a lot of fibre, vitamin C and iron, when cooked, turns out very yummy. As I had some leftover mango chutney, I tried to incorporate it into the gravy. So the end product was an amazing side dish. I prepared it into a dry veggie to be relished with Indian bread. You may keep some gravy if serving it with rice. 

• 2  med. size sweet potatoes, cubed 
• 1/2 cup green peas 
• 2 tbsp. oil
• 1/2 tsp. panch phoron (equal quanitty of fennel, cumin, mustard, fenugreek & nigella (kalonji) seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1 tsp. coriander-cumin powder
• 2 tbsp. mango chutney
• sliced bell peppers & mint leaves to garnish (opt)

Mango Chutney-

• 8-10 garlic cloves
• 4-5 whole red chilies
• 1 tsp. white sesame seeds
• 1/2 tsp. tamarind paste
• 2 tbsp. coconut, grated
• 1/2 cup mango pieces
• salt to taste
• 2 tbsp. oil

          To make the mango chutney - Heat oil in a non-stick pan and fry the red chilies for a few seconds. Then add the garlic and saute till light pink in colour.  Add the til and stir . Cool and grind along with coconut, tamarind, salt and mango pieces. Keep aside.

          To make the gravy - Heat oil and temper with panch phoron. Add the sweet potatoes and saute till light brown. Then add the mango chutney, coriander-cumin powder and turmeric powder mixed with little water.

          Fry till oil separates. Add 1 1/2  cups water, peas and salt and cook, covered on low flame till the veggies are cooked and the gravy is thick. Add the garam masala powder and stir well. Serve, garnished with sliced bell peppers and mint leaves.