Sweet Potato Badi

recipe from eat me, delicious
 
Makes 4 servings

1/2 cup dried, unsweetened coconut
1/4 cup canola oil
1/2 cup raw red lentils
8 curry leaves or 1 tsp ground cumin
1 medium yellow, white or new potato, peeled and cut into 1/2-inch cubes
1 large sweet potato, peeled and cut into 3/4-inch cubes
2 small zucchini, cut into 1/4-inch thick rounds
2 plum tomatoes, cut into 1/2-inch cubes
1/2 cup frozen baby peas
1/2 cup (175g) plain yogurt
1-2 small, skinny chile peppers, minced
1 tsp kosher salt

4 pita breads, split, toasted, and buttered, OR rice



In a small, dry skillet, toast the coconut over medium heat, shaking the skillet often, until the coconut is uniformly light brown, about 5 minutes. Transfer the coconut to a small bowl and set aside.

In the same skillet, heat the canola oil over medium heat.

Add the lentils and saute for 5 to 10 minutes, stirring, until they begin to brown.

Stir in the curry leaves or cumin.

Add the potato, sweet potato, and 1 1/2 cups water and bring to a boil.

Reduce the heat to a simmer, cover, and simmer stirring occasionally for 15 minutes.

Add the zucchini, tomatoes, and peas, and cook until the vegetables are fork-tender and the liquid is almost gone, about 10 minutes more. If the liquid evaporates too quickly, add a little more water. Remove from the heat.

Measure out 2 tbsp of the toasted coconut and set aside.

In a large bowl, combine the remaining coconut, yogurt, chiles, and salt, and whisk until smooth.

Fold the yogurt mixture gently into the vegetables.

Cover the skillet and let stand for a few minutes until warmed through.

Transfer the badi to a serving bowl and sprinkle the remaining 2 tbsp coconut on top.

Serve immediately with the pita bread or rice.