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Recipe

Ingredients

	2 medium	Sweet Potato , cubed
	4 tablespoons	Mustard oil
	2 tablespoons	Mustard Seed
	1 tablespoon	Poppy Seed
	2 tablespoons	Coconut , grated
	2 tablespoons	Yogurt
	2 pieces	Green Chili , slit
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Sugar
	—	Salt , to taste
	4 pieces	Banana Leaf
	1 piece	Kitchen Twine

Instructions

1. 1 Peel and slice the sweet potatoes into thin rounds.
2. 2 Grind the mustard seeds, poppy seeds, and green chilies into a smooth paste.
3. 3 In a bowl, mix the mustard paste with grated coconut, yogurt, turmeric powder, red chili powder, sugar, and salt.
4. 4 Add the sweet potato slices to the mixture and coat them well.
5. 5 Cut the banana leaves into squares large enough to wrap the sweet potato slices.
6. 6 Brush the banana leaves with mustard oil to make them pliable.
7. 7 Place a few slices of coated sweet potatoes onto each banana leaf square.
8. 8 Fold the banana leaf over the sweet potatoes to form a parcel and secure with string or kitchen twine.
9. 9 Heat a pan and place the banana leaf parcels on it.
10. 10 Cover and cook on low heat for about 20 minutes, turning occasionally, until the sweet potatoes are tender.
11. 11 Remove from heat and let the parcels rest for a few minutes before serving.