### TranslatedIngredients: 4 Sweet Potatoes,1/2 cup Neem leaves,1/4 teaspoon Asafoetida (hing),1/3 teaspoon Mustard seeds,1/3 teaspoon White Urad Dal (Split),1 Dry Red Chilli,1 teaspoon Chana dal (Bengal Gram Dal),1.5 tablespoon Sunflower Oil,Salt - to taste,1 tablespoon Roasted Peanuts (Moongphali) - powdered ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To prepare Sweet Potato & Neem Leaves Vegetable Curry Recipe, clean the neem leaves and tear the stem out of it.Pressure cook the sweet potato for just 1 whistle or 5 minutes whichever is earlier, on full flame. The pressure will take longer time if you put a lot of water.Take out, peel & chop them into cubes.Take a non-stick pan, add oil, hing, mustard, urad dhal, red chilli & bengal gram dal. Fry them well.Add the neem leaves and let it fry for 3-4 minutes until they turn slightly crispy.Add the chopped sweet potato and salt. Cook well until the sweet potato is fried well.Garnish with roasted peanut powder.Serve Sweet Potato & Neem Leaves Vegetable Curry Recipe with hot steaming rasam rice.