A delightful and flavorful stir-fry featuring sweet potatoes and aromatic spices, perfect for a quick and satisfying meal.
Peel and dice the sweet potatoes into bite-sized pieces.
Cut the sweet potatoes evenly to ensure they cook uniformly.
Boil the diced sweet potatoes in a pot of water until tender, about 10 minutes.
Avoid overcooking the sweet potatoes to maintain their shape.
Heat the oil in a wok over medium heat. Add the panch phoran and let it sizzle for 1 minute.
Stir constantly to prevent the spices from burning.
Add the minced garlic and sliced onion to the wok. Stir-fry until the onion is translucent, about 5 minutes.
Lower the heat if the garlic starts to brown too quickly.
Stir in the turmeric powder and red chili powder, mixing well.
Adding the spices at this stage enhances their flavor.
Add the boiled sweet potatoes to the wok and stir-fry until well combined and heated through.
Gently stir to avoid breaking the sweet potatoes.
Garnish with chopped coriander leaves and serve immediately.
Serve hot for the best taste and texture.
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