Bengali Potatoes

• 1-1/2 lbs (.7 kg). small sweet potatoes, peeled and chopped
• 4 tbsp (60 ml) sunflower or peanut oil
• 2 tsp (10 ml) panch phoran (see notes)
• 2 or more cloves garlic, chopped
• 1 large onion, chopped
• 1 tbsp (15 ml) chopped fresh cilantro
• salt

1. Cook the sweet potatoes in a large pan of boiling water for about 15 minutes, or until soft.
2. Meanwhile, heat the oil in a large frying pan or wok and stir-fry the panch phoran spices for 1 minute.
3. Add the onion and stir-fry for 5 minutes more.
4. As soon as the sweet potatoes are cooked, strain them and add to the pan or wok with the chopped cilantro.
5. Stir-fry until the ingredients are well blended and heated through.
6. Season with salt to taste and serve immediately topped with an additional sprinkling of fresh cilantro.

sweet potatoes, sunflower, phoran, garlic, onion, fresh cilantro, salt

Taken from online-cookbook.com/goto/cook/rpage/0015A3 (may not work)