2 - dry red chillies (use more or less according to your taste)
1 tsp - cumin seeds
1 tbsp - coriander seeds
1/2-inch ball of tamarind (remove seeds, if any)
1/4 cup - chopped coriander
Salt to taste
How to Make Sweet Potato Humman
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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.