My mom’s palya recipe, which is a South Indian stir-fry dish, never gets old because I can apply it to so many different vegetables that are available around me.
This time, I used sweet potatoes and mizuna, Japanese greens that have a peppery flavor and remind me a bit of mustard greens used in Indian cooking.
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Indian Stir Fry – Sweet Potato and Feta Palya
- Total Time: 35 minutes
- Yield: 2-3 servings
Description
A vibrant South Indian stir-fry featuring sweet potatoes and peppery mizuna greens, topped with creamy feta cheese.
Ingredients
- 2 tbsp (30 ml) oil
- 3/4 lb (340 g) sweet potatoes, peeled and cubed
- 1 bunch mizuna greens, leaves and an inch of stem chopped
- 1/4 large onion, chopped
- Pinch of asafetida (hing)
- 1/3 tsp turmeric
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- 1/2 tsp chana dal
- 3 fresh curry leaves
- 1 dried red chili, broken in half
- Salt to taste
- Few squeezes of lemon
- 1 tbsp cilantro, chopped
- 1/4 cup (60 ml) feta cheese, crumbled
Instructions
- Heat 2 tbsp of oil in a pan over medium heat.
- Add a pinch of asafetida and 1 tsp of mustard seeds. Shake the pan gently.
- Once the mustard seeds begin to pop, add 1/2 tsp each of urad dal and chana dal. Fry until the dals start to turn golden brown.
- Turn down the heat and add the dried red chili and curry leaves — the oil may spurt, so stand back a little.
- Turn the heat back to medium, add 1/4 large chopped onion to the pan, and saute until the onion becomes soft and translucent, about 5 minutes.
- Stir in 1/3 tsp turmeric and the cubed sweet potatoes. Cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender.
- Add the chopped mizuna greens and salt to taste. Cook for another 5 minutes until the greens are wilted.
- Remove from heat, squeeze in a little lemon juice, and stir in the chopped cilantro. Gently fold in 1/4 cup crumbled feta cheese.
- Serve warm as a side dish or a light main course.
Notes
- This dish can be made with other greens like spinach or kale if mizuna is unavailable.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently before serving.
- The feta cheese adds a creamy texture and a tangy flavor that complements the sweetness of the potatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6
- Sodium: 400
- Fat: 12
- Carbohydrates: 30
- Fiber: 5
- Protein: 6
- Cholesterol: 15
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Frequently Asked Questions
What is palya and why does this version use both urad dal and chana dal?
Palya is a South Indian stir-fry dish. I use 1 tbsp each of urad dal and chana dal as a tempering element — they get fried in the hot oil until golden brown, adding a nutty crunch that contrasts with the soft sweet potato.
What is mizuna, and can I substitute it?
Mizuna is a Japanese green with a peppery flavor that I compare to the mustard greens used in Indian cooking. If mizuna is unavailable, you can replace it with spinach or kale.
What does the feta add to a South Indian stir-fry?
The ¼ cup of crumbled feta adds a creamy texture and a tangy flavor that complements the natural sweetness of the sweet potatoes — it’s an unconventional but very intentional fusion twist.
