Total Calories: 187
1. Prepare the tamarind paste and the chaat masala. Then, place the sweet potatoes, water, and salt in a large nonstick wok or skillet. Cover and bring to a boil, over medium-high heat for the first 1 to 2 minutes, then over medium-low heat until tender, about 5 more minutes.
2. Add the tamarind and chaat masala and cook, turning the pieces once or twice, until all the water evaporates and the tamarind appears as a glaze on the pieces, 2 to 3 minutes. Mix in the cilantro and cook another 2 minutes. Transfer to a platter and serve hot, at room temperature, or cold.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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