Sweet Potato Curry with Carrots and Peas with Chapati

01Method

1. 1

   Heat the oil or ghee in a saucepan and fry the mustard seeds and cumin seeds for about 30 seconds until fragrant. Stir in the crushed ginger, finely chopped chili pepper, lentils, and curry leaves and cook for another minute.

2. 2

   Add the onion, sliced into half-moons, and cook for 1 minute. Add the cubed sweet potatoes and carrots and stir-fry for 3 minutes. Add the peas, turmeric, and ground coriander and stir everything together well. Pour in enough water to just cover the vegetables without them swimming in liquid.

3. 3

   Cover with a lid and simmer over low heat until everything is tender. Stir in the chickpea flour slurry to thicken the curry, season with salt, and stir in the chopped fresh cilantro.

4. 4

   Chapati: Knead all the ingredients together into a smooth, medium-firm dough and let it rest for 5 minutes. Pull off pieces of dough and roll them into balls about ¾–1½ inches in diameter. Roll each ball out into a thin round about 5–8 inches in diameter and roughly ⅛ inch thick.

5. 5

   Cook the chapati on a hot dry skillet over high heat on both sides, then let them puff up directly over an open flame. Serve alongside the curry.