Boil a peeled sweet potato and two carrots until soft.
Meanwhile, saute two large chopped onions in some peanut oil in a frying pan, adding a scored clove of garlic after a few minutes.
When the onions are golden brown and soft, reserve a few tablespoons of the cooked onion. Process the rest with the sweet potato and carrot together with a cup of the cooking liquid, or stock, along with a raw hot chilli pepper and two cardomom pods. Adjust stock as required.
Before serving, reheat, adding half a cup of full-cream milk and salt and pepper. Top with remaining fried onions and yogurt.