Directions

• Remove the skin of the plantain and the sweet potato with a peeler.
• Dice the vegetables into 1” cubes and keep ready.
• Heat 2-3 cups of water in a pan.
• Once the water is hot, add the diced vegetables, turmeric, salt, pepper powder and cook.
• Both the vegetables will quick pretty fast in 4-6 minutes.
• In the meantime, blend the cumin seeds and the grated coconut with little water into a fine paste.
• After the vegetables are soft and cooked, add the coconut cumin paste and bring to a boil.
• After one boil, switch off the flame.
• In a small pan, heat the coconut oil and add the mustard seeds and allow them to crackle.
• Add the curry leaves and 1 tbsp of grated coconut and roast till golden brown and add to the curry.
• The curry pairs well with chapatis or rice.

*Adjust the amount of pepper according to spice level