Sweet potato should be backed in charcoal. Smoke flavour is a main attraction in this recipe. Then peal out the skin and cut into pieces.
Take a frying pan heat and add Olive oil. Add asafoetida and boiling green peas. Toss then add sweet potato pieces, salt, black pepper and black salt, chopped ginger, green chilli and fresh coriander.
Serve with sweet and green chutney. Serve in a muddy bowl.
Notes
It is a quick recipe and looks like a street food.