Wash sweet potatoes and dice them into 1/2-inch cubes. You don't have to peel the skins.
Put in a microwave-safe bowl with 2 tbsp water and cover with a microwave-safe lid (or just a ceramic plate). Microwave for 5-7 mins until tender (if you prefer, you can also cook the sweet potatoes on the stovetop).
Heat a skillet and dry-roast the red chillies, coriander seeds, cumin seeds until they are a couple of shades darker and smell aromatic.
Put the roasted spices in a blender along with the coconut milk. Add the coconut milk, tamarind and enough water to blend into a smooth paste.
Pour the coconut paste in a saucepan and add the sweet potatoes. Bring the mixture to a boil. If it's too thick, add more water.
Add salt to taste and let the curry simmer for about 10 mins. Turn off the heat and garnish with coriander leaves.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.