A good source of vitamin A, sweet potatoes are used in many a South Indian stew and stir-fry. There are many varieties of sweet potato, but the two that are readily available are the pale orange–skinned sweet potato and the darker skinned one that is usually called a yam (although it is not a true yam).
Try this recipe with pumpkin for a comforting fall dish. The pumpkin in India is much smaller than its American cousin.
Pay extra attention when popping mustard seed in hot oil because its flavor will be determined by its doneness. When it is popped in hot oil, it turns nutty and sweet, a technique essential to cooking the South Indian way. If the seed continues to cook at high temperatures, it becomes bitter and pungent, a flavor highly prized in East Indian kitchens.