Date: Sun, 25 Jun 1995 19:57:27 -0700
From: Michelle Dick (email@example.com)
Slightly adapted from Kirchner's _The Bold Vegetarian_
1 lb dark sweet potatoes ("yams")
10 sun-dried tomatoes, chopped
2 whole dried chiles
1/4 t kalonji seeds (onion seeds)
3 large cloves garlic, minced
1/4 t ground turmeric
1 t ground cumin
3/4 t sugar
1/8 t cayenne pepper
1/4 t salt (or to tastes)
1/2 t tamarind concentrate (optional, adds tartness)
Peel and chop the yams into 1 inch chunks. Steam for 15-18 minutes
till very tender.
Meanwhile, put tomatoes into microwave container with 1 cup water to
cover. Microwave for 2 minutes or until tender. Drain tomatoes and
reserve tomato water.
Heat non-stick skillet over high heat. Dry roast whole chiles and
kalonji seeds till they are aromatic, the chiles darken, and some of
the kalonji seeds split open -- stir constantly.
Add garlic to pan, lower heat and stir vigorously. Don't let garlic
burn, but do let it darken. Add some of the tomato water (2-3 T).
Caution -- watch steam, it will have chile fumes.
Add turmeric, cumin, sugar, cayenne, and salt. Simmer spice mixture
for about a minute, adding more tomato water if necessary.
Add drained tomatoes and 1 cup of the tomato water (or whatever
remains). Simmer 7-10 minutes, mashing the tomatoes occasionally. It
should form a thick sauce.
When yams are done, mash thoroughly. Remove whole chiles from tomato
sauce and add yams.
Mix tamarind with 1 T hot water and add to yam mixture. Simmer,
covered, for 3-5 minutes.