Description
A vibrant South Indian stir-fry featuring sweet potatoes and peppery mizuna greens, topped with creamy feta cheese.
Ingredients
Units
Scale
- 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 tbsp urad dal
- 1 tbsp chana dal
- Salt to taste
- 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 tbsp 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 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 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