Step-by-Step Instructions

1. 1.Prepare Ingredients

   Wash and finely chop the sweet potato leaves and capsicum. Slice the onions and chop the tomatoes. Crush the ginger and garlic to make a paste. Cube the potatoes and set aside for separate frying.

2. 2.Heat Oil and Add Spices

   Heat 1 tablespoon of mustard oil in a pot on an induction cooker set to 500W. Add 1 teaspoon of mustard seeds and let them splutter. Then add the allspice leaf.

3. 3.Sauté Aromatics

   Add the crushed ginger-garlic paste and curry leaves to the pot. Sauté for a few seconds until fragrant. Then add the sliced onions and fry them until they are nicely caramelized.

4. 4.Add Tomatoes and Dry Spices

   Once onions are caramelized, add the chopped tomatoes and fry them nicely until they soften. Add 0.5 teaspoon of turmeric powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder. Mix well and continue to fry.

5. 5.Cook Sweet Potato Leaves

   Add salt to taste. Then add the chopped sweet potato leaves to the pot. Add about 1 tablespoon of water, cover the pot, and let the leaves cook for a few minutes until tender.

6. 6.Add Capsicum and Final Seasoning

   Once the sweet potato leaves are cooked, add the chopped capsicum to the pot. Mix everything well. Add 1 teaspoon of homemade masala powder and mix again. Cook for a few more minutes until the capsicum is tender but still has a slight bite.

7. 7.Fry Potatoes (Separately)

   In a separate pan, fry the cubed potatoes until they are golden brown and crispy. Season with a pinch of salt if desired.

8. 8.Serve

   Serve the sweet potato leaves and capsicum stir-fry hot, garnished with the separately fried potatoes. Enjoy!