1 tablespoon vegetable oil
1/2 white onion, cut into small dice (about 1 cup)
2 serrano chiles, seeded and finely chopped
Kosher salt and freshly ground black pepper
2 cups leftover Indian Spiced Sweet Potato , recipe follows
1/2 cup frozen peas, thawed
1/4 cup desiccated coconut
Eight 6-inch empanada discs
1/2 English cucumber, coarsely grated
Kosher salt
1 cup plain whole-milk yogurt
2 teaspoons peeled and grated fresh ginger (about 1-inch), some excess liquid squeezed out
Pinch cayenne pepper
2 pounds sweet potatoes or yams
Kosher salt and freshly ground black pepper
3 tablespoons clarified butter or ghee
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon brown or black mustard seeds
1/2 teaspoon turmeric
4 fresh curry leaves, optional
2 tablespoons chopped fresh cilantro
Juice of 1/2 lime
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