Description
A vibrant South Indian stir-fry featuring sweet potatoes and peppery mizuna greens, topped with creamy feta cheese.
Ingredients
Units
Scale
- 2 tablespoons oil
- 3/4 pound 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 teaspoon turmeric
- 1 teaspoon mustard seeds
- 1 tablespoon urad dal
- 1 tablespoon chana dal
- Salt to taste
- 1/4 cup feta cheese, crumbled
Instructions
- Heat 2 tablespoons of oil in a pan over medium heat.
- Add a pinch of asafetida and 1 teaspoon of mustard seeds. Shake the pan gently.
- Once the mustard seeds begin to pop, add 1 tablespoon each of urad dal and chana dal. Fry until the dals start to turn golden brown.
- Add 1/4 large chopped onion to the pan and sauté until the onion becomes soft and translucent, about 5 minutes.
- Stir in 1/3 teaspoon 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 and 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