• Wash and dice the sweet potato into small bite-size pieces. Sprinkle some salt and olive oil. Spread the pieces evenly on a baking tray and roast in the oven at 250 degrees C for 10 minutes.
  1 medium sweet potato
• If you do not have an oven, you can cook the pieces on a frying pan with few drops of oil until soft.
• Another method of cooking sweet potato is to steam it whole for 15 minutes and then cut it into cubes.
• To make the salad, add all the salad veggies to a large mixing bowl and mix well. Refrigerate the veggies until it is time to serve.
  1 small onion, 1 medium cucumber, 1 large tomato, 1 small carrot, 1 capsicum, 1/2 cup pomegranate arils, 1/2 cup corn

Salad Dressing

• Heat 1 cup of water along with tamarind pulp and cook for 5 minutes. Strain the mixture and discard the pulp. Cool the strained tamarind juice to room temperature and set aside.
  1 tablespoon tamarind pulp
• In a glass container, mix together all the dressing ingredients along with 1/4 cup tamarind juice.
  3 tablespoon olive oil, 1 tablespoon grated jaggery, 1/2 teaspoon cumin powder, 1/2 teaspoon red chili powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon salt
• Store the dressing separately in the refrigerator.
• Add the dressing to the salad just before serving.