This is so yummy and i love it.

- Cube Boiled Sweet Potatoes or normal ones or a mix of both.
- Sauté in oil keep flipping in between until brown on all sides and sprinkle little sendha namak not more. Alternatively you can toss the potatoes in oil and bake!

For chutney;
- 1/2 cup of fresh coriander leaves
- 1/2 cup of fresh mint leaves
- 2 green chilies
- linch piece of ginger
- 1 tbsp crushed peanuts optional
- Sendha namak (rock salt) to taste
- 2 tsp lemon juice
- 1 tablespoon curd (or as needed)
- And blend to paste

For Hung Curd;
- Place a Muslim cloth on a strainer, put some curd on the Muslin cloth, wrap it and leave for 4-5 hours, put a container at the bottom to collect whey and keep in refrigerator. You will have hing curd.
- Mix 4-5 of chutney to 1 cup hung curd.

Assembly;
1. layer a deep pasta dish with green chutney
2. Add the roasted potatoes
3. Sprinkle imli and dates sweet chutney
4. Some pomegranate seeds and coriander leaves chopped for garnish.

Enjoy and thank me later 👋