-
Active Time
10 minutes
-
Total Time
30 minutes
Erisheris厚咖喱传统上由山药还是pumpkin, toasted coconut, and whole kidney beans. They are hearty and earthy, with a tropical twist of coconut and curry leaves. My variation, made with sweet potatoes, crosses over beautifully to a fall or winter menu; I've even served it for Thanksgiving. This recipe is part of our menu for Sadhya, a South Indian feast.
Ingredients
Makes 6 servings (as part of a large meal)
Step 1
Bring sweet potatoes and 1 1/2 cups water to a boil with turmeric, cayenne, and 1 teaspoon salt in a 3-quart saucepan, then simmer, covered, until tender, 8 to 10 minutes.
Step 2
Meanwhile, toast coconut in a small heavy skillet over medium heat, stirring constantly, until very toasted (pale reddish-brown all over; be careful not to burn). Transfer to a plate.
Step 3
Break sweet potatoes up with the back of a spoon so that some chunks remain. Add toasted coconut, beans, garlic, cumin, chile, and remaining 1/2 cup water and simmer, stirring occasionally, 5 minutes. If mixture becomes too thick and begins to stick to bottom of saucepan, add more water.
Step 4
Heat oil in cleaned small heavy skillet over medium-high heat until it shimmers. Add mustard seeds, and cook until seeds begin to pop and/or turn gray. Add red pepper flakes and curry leaves (if using), covering skillet immediately and cooking just long enough for leaves to crackle. Stir spice mixture into sweet potato mixture (it will be very thick and chunky). Season with salt.
•Indian ingredients can be mail-ordered from Kalustyans.com.
•Chile can be removed during cooking when erisheri is spicy enough for your taste.
•Erisheri, without spiced oil, can be made 1 day ahead and chilled. Reheat before proceeding with recipe.
Leave a Review
Reviews (8)
Back to TopThis was fantastic! Like the other reviews I added a whole can of kidney beans and doubled the coconut. This was easy to make and much tastier than I imagined.
hearts_smiles
Providence, RI
5/27/2020
Do I leave the chile pepper in the dish or do I remove it before serving?
wmswarren
Victoria, BC
11/28/2015
Lovely. This was a hit with our guests and kids. The flavors are unusual but pair nicely. I substituted white bean puree because I had it in the fridge and omitted the curry leaves. I went strong on the spices, beans and coconut as recommended. I too made it ahead of time and reheated it in the oven.
jeanpetra
South Dakota
8/31/2014
This was good, but for different steps involved, I would think there must be an easier version that gets to the end result more quickly. I would add more spice next time.
soflachef
3/27/2014
I've made this dish twice - once as written, and once with twice the kidney beans and twice the coconut. The recipe is good as written but is absolutely delicious with more beans and coconut. You'd think the sweetness of the sweet potatoes and coconut might be cloying, but the spices and heat temper the sweetness well. I serve the dish with brown rice as a main course for my vegan-curious family.
Anonymous
Philadelphia, PA
6/19/2013
I made this exactly as written and think it really is a lovely balance of flavors. The beans look a little odd in the dish by western standards but this gives the dish a more complete protein profile.
Anonymous
MPLS
11/27/2012
Perfect. Having never ventured into Indian cooking, I made this for a Southern Indian family that joined us for their first official Thanksgiving Dinner. They enjoyed it enough to ask for this recipe (as well as for the cottage cheese jello salad). I made 3x the recipe a day ahead and reheated at 350 for 1 hour. Being short on time, I had sliced up the cooked potatoes with a pastry cutter instead of mashing them with a spoon. Next time I would use a potato masher on 1/2 of the potatoes and leave the remaining in bigger chunks.
RedAcre
Bloomfield MI USA
11/25/2012
Terrific! I omitted the beans and curry leaves and used half a red jalapeno but otherwise kept it the same. Next time I will use half the oil and no chili powder though. I think I'll make it again for thanksgiving...
Perfume
Orinda, CA
5/23/2012
