INGREDIENTS 2sweetpotatoes(parboiled) 1bowlpeas(parboiled) 100gSohphlang(madeintopaste) 5gpepperor1tsp(freshlyground) 150gonionpaste 15ggingerpaste 15ggarlicpaste 10gchillies(sliced) 500gtomatoes(skinned) 30mlvegetableoil 20gsugar 1bunchwildcoriander(finely chopped) 21/2cupofwater METHOD Make a paste of all seasoning separately. Heat oil in a pressure cooker and add onion paste and saute for few seconds. Add ginger and garlic paste and stir for few seconds. Add sweet potatoes and peas. Stir well. Add pepper, chillies, lemon and stir. Add 1/2 cup of water and salt to taste. Close and let it simmer. After one whistle and cook in slow fire for five minutes. Meanwhile, heat oil in a pan and saute the onions, then add the tomatoes. Add sugar to caramelise a little then add the Sohphlang paste. Stir well and season with salt. Add 2 cups of water/ vegetable stock and let it boil over low flame till the sauce turns thick. Remove from fire and let cool. Add the sweet potatoes and peas into the pan with the sauce and cook for 10 minutes. Garnish with chopped wild coriander and slices of Sohphlang. Serve hot. Non-vegetarians can substitute sweet potato with chicken.
KARNIKA BAHUGUNA / CSE