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Originally Published at :http://www.cosmopolitancurrymania.com/sweet-potato-chaat-with-mulberry-chocolate-dressing/
Sweet potatoes (boiled, de-skinned and cubed): around 2.5 cups
Cubed Feta cheese: ½ cup
Kala namak (black salt): 1½ tsp
Aamchoor powder (dried mango powder): ½ tsp
Chilli flakes: 1.5 tsp
Dried oregano: 1 tsp
Black olives (pitted): 1 tsp
Bitter chocolate (shavings): ½ cup
Water: 5 tbsp
Tart mulberries: handful
Balsamic vinegar: 3 tbsp
Honey: 1 tsp (divided)
Japanese wasabi paste: 1 tsp
Roasted pumpkin seeds: 1 tsp
Smear the sweet-potato cubes with black salt, ½ tsp chilli flakes and dried mango powder. Smear the feta with ½ tsp honey. Keep the sweet-potatoes and the feta in two different bowls for 10 minutes.
Meanwhile, let’s make the dressing. Add the mulberries, balsamic vinegar and ½ tsp honey to the pan and on a slow heat, stir continuously, until the balsamic vinegar is almost reduced to half. Remove the mulberries from heat and set aside.
In the same pan, add the chocolate and water (yes, no double boiler needed). On slow heat, stir this mixture continuously till it is just boiling and the chocolate has melted.
Add the wasabi paste and switch off the gas. Add the rest of the chilli flakes and oregano. Transfer this dressing to another bowl and let it come to room temperature.
Just before serving, warm the sweet potatoes in the microwave (if desired). Mix the cooked mulberries, feta and the olives. Drizzle the mulberry-chocolate dressing from the top and sprinkle the roasted pumpkin seeds.