Bombay Sweet Potatoes

Recipe source: local newspaper

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  lb sweet potato
• 1  tablespoon  vegetable oil
• 1  teaspoon black mustard seeds
• 1  bay leaf
• 1  tablespoon ginger, grated
• 1  onion, diced
• 1⁄2 teaspoon turmeric
• 1  teaspoon chili powder
• 1  teaspoon lemon juice
• 1  teaspoon garlic, minced
• 1⁄2 teaspoon kosher salt
• 2  tomatoes, chopped
• 1  tablespoon cilantro, chopped

Directions

1. Peel potatoes and cut into 2-inch pieces. Place in a saucepan and cover with water. Bring to a boil over medium high heat, cooking until softened (10-15 minutes) Drain.
2. In a wok or skillet heat oil over medium high heat. Stir in mustard seeds and bay leaf. When seeds start jumping add ginger and onion. Reduce heat to medium low and add next 5 ingredients (turmeric - salt) and the potatoes. Cook stirring occasionally.
3. Stir in tomatoes and a little water if needed and cook a few minutes more or until potatoes are tender.
4. Top with cilantro.