Heat oil in a pressure cooker and add onion paste and sauté for a few seconds. Add ginger and garlic paste and stir for a few more seconds. Add sweet potatoes and peas. Stir well. Add pepper and chillies. Add 1/2 cup of water and salt to taste. Close the cooker and let it simmer. After one whistle, cook on low flame for five minutes. Meanwhile, heat oil in a pan and saute the onions, then add the tomatoes. Add sugar to caramelise a little. Add the sohphlang paste. Stir well and season with salt. Add 2 cups of water/ vegetable stock and let it boil over low flame till the sauce turns thick. Remove from fire and let it cool down. Add the sweet potatoes and peas into the pan with the sauce and cook for 10 minutes. Garnish with chopped wild coriander and slices of sohphlang. Serve hot. Non-vegetarians can substitute sweet potato with chicken.
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