Peel the skin of sweet potato and finely chop it into pieces.
Cook it in a heavy bottomed pan by adding some water and turmeric powder
When done add grated jaggery and mix it well and switch off the flame.
Recipe courtesy: Subbu's Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.