This gives them the feeling of eating chaat or Indian street and snack foods but without all the fuss.
Flip and continue roasting until tender, about 10 minutes more.
Meanwhile, combine onion and 1/4 cup water in a blender; puree until smooth.
Photo: Anthony Jackson
Heat the remaining 1 tablespoon oil in a medium saucepan over medium heat.
Add tamarind concentrate, sugar and the remaining 2 cups water.
Bring to a boil.
Reduce heat to maintain a simmer and cook until reduced by about half, about 40 minutes.
Whisk yogurt and the remaining 1/8 teaspoon salt in a small bowl.
Stir in 2 tablespoons dill (or parsley).
Arrange the sweet potato wedges skin-side down in a circular pattern on a platter.
Drizzle the tamarind sauce in a circular pattern, followed by the yogurt mixture.
Sprinkle with pomegranate arils and the remaining 2 tablespoons dill (or parsley).
Tip
The tropical tamarind tree produces a sour-sweet fruit in a brown pod, with edible pulp.
It’s often sold in concentrate or pulp form.
Let stand for 20 minutes.
Break up the paste and mix it with the water with a fork.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
