1. Peel and cut sweet potatoes into 2 cm cubes. Add about � cup of water and cook.
2. When the sweet potato ius � cooked, add tomato and green chillies and salt. Simmer till all the vegetables are cooked.
3. Add coconut milk and sugar. Cook for 1 minute and remove from fire.
4. Heat the ghee, add mustard. When it splutters, add cloves and cinnamon. Add it to the curry. Serve as an accompaniment to rice based lunch.

Tip:
Extract from one large coconut or use commercial packed coconut milk.

Note:
A sweet and hot curry generally made on special occasions as an additional dish to a traditional lunch.

Serves: 4 to 6