Grounding sweet potatoes are very satisfying. They balance Vata and Pitta and provide an augmenting addition to a balanced bowl.
Due to their heavy quality, it is a great idea to combine them with a lighter vegetable, like a cucumber or a winter melon, as is suggested in this recipe. In this way, sweet potatoes are easier on digestion, especially as part of an evening meal or in summer, when our body naturally wants more hydrating and lighter foods.
Cooking cucumber might be new to some but it makes this cooling vegetable easier to digest. Make sure you peel the skin and remove the seeds.
Infused with cucumber fragrance, this sweet potato mash is also refreshing when served as a dip at room temperature on a hot day.
Summer Cucumber Sweet Potato Mash
Refreshing and Light
Ingredients
- 1 medium sweet potato - peeled and chopped in finger tip size pieces
- ⅓ cup chopped cucumber - first peeled and deseeded - or substitute with winter melon
- 2 tbsp ghee
- 1 tsp fresh ginger - grated
- 1 tbsp coriander powder
- ¼ cup water
- ½ tsp mineral salt
- ¼ cup chopped lovage herb - or substitute with fresh cilantro or Vietnamese coriander
- a small squeeze of lime juice
Instructions
- Heat the ghee, and add the salt and ginger.
- Gently sauté till the aroma comes up and stir in the coriander powder.
- Add the chopped sweet potato and mix well with the ghee and spices. Cook covered for 1 minute.
- Stir in the water and cook, covered, for 2 more minutes.
- Mix in the chopped lovage and the cucumber. Continue to cook under a lid for 6 minutes, or until soft.
- Mash to your desired consistency with a squeeze of lime juice.
Notes
Beautiful served warm or at room temperature with chapatis or wraps, as well as savoury biscuits.
