1–3 Thai, serrano, or cayenne chiles,
stems removed, chopped
1 teaspoon coarse sea salt
½ teaspoon red chile powder or cayenne
1 heaping tablespoon jaggery (gur) or
brown sugar
Juice of ½ lemon
1 tablespoon chopped fresh cilantro
- In a wide, heavy pan, heat the oil over
medium-high heat. - Add the fenugreek and cook until the
seeds just start to sizzle and turn light
brown. Don’t overcook them, or they
will turn bitter. - Add the sweet potato and chiles and