## Sweet Potato & Neem Leaves Vegetable Curry Recipe (Indian Style)
Discover how to make a delicious and authentic **Sweet Potato & Neem Leaves Vegetable Curry Recipe** with this easy-to-follow recipe. A traditional **Indian Lunch**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 20 minutes
**Cook time:** 30 minutes
**Total time:** 50 minutes
**Cuisine:** Indian
**Course:** Lunch
**Diet:** Vegetarian
### Ingredients for Sweet Potato & Neem Leaves Vegetable Curry Recipe:
* 4 Sweet Potatoes
* 1/2 cup Neem leaves
* 1/4 teaspoon Asafoetida (hing)
* 1/3 teaspoon Mustard seeds
* 1/3 teaspoon White Urad Dal (Split)
* 1 Dry Red Chilli
* 1 teaspoon Chana dal (Bengal Gram Dal)
* 1.5 tablespoon Sunflower Oil
* Salt – to taste
* 1 tablespoon Roasted Peanuts (Moongphali) – powdered
### Step-by-Step Instructions to Make Sweet Potato & Neem Leaves Vegetable Curry Recipe:
1. To prepare Sweet Potato & Neem Leaves Vegetable Curry Recipe, clean the neem leaves and tear the stem out of it.
2. Pressure cook the sweet potato for just 1 whistle or 5 minutes whichever is earlier, on full flame.
3. The pressure will take longer time if you put a lot of water.
4. Take out, peel & chop them into cubes.
5. Take a non-stick pan, add oil, hing, mustard, urad dhal, red chilli & bengal gram dal.
6. Fry them well.
7. Add the neem leaves and let it fry for 3-4 minutes until they turn slightly crispy.
8. Add the chopped sweet potato and salt.
9. Cook well until the sweet potato is fried well.
10. Garnish with roasted peanut powder.
11. Serve Sweet Potato & Neem Leaves Vegetable Curry Recipe with hot steaming rasam rice.
### Tips for the Best Sweet Potato & Neem Leaves Vegetable Curry Recipe:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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