Wash, peel, and dice sweet potatoes. (I soak all my veggies in water for 15-20 minutes. I add 1-2 tbsp of vinegar to this water. I do this to get rid of water-soluble pesticides and chemical fertilizers.)
Heat a small cooker and add oil. (You can use homemade ghee instead of oil if you want.)
When the oil is sufficiently hot, add jeera and rai.
When the seeds start to splutter, add hing and haldi.
Add diced sweet potatoes immediately after adding haldi and stir.
Add red chili powder, jeera and dhania powder, and salt. (You can increase the quantity of chili powder if you are making the sabzi for older kids or adults.)
Mix properly and then add about 3/4th cup water.
Cover the pressure cooker and cook on medium flame for about 7-8 minutes. (2-3 whistles)
Remove the lid and add chopped coriander. (You may want to transfer your toddler's portion to a separate bowl before adding coriander as most of them can't handle coriander getting stuck to their palate.)
Stir once and then turn off heat.
Serve hot with rotis.