A quick post before Mofo begins all October. An easy potato and bell pepper stir fry, with Indian spices.
The brown mustard seeds and coriander seeds are roasted, green bell pepper is browned a bit, potatoes are then added and cooked through. No ginger garlic, just the spices highlighted in this dish. If you havent tried whole coriander seeds in a dish, this is the one to try out. Potatoes and roasted whole coriander seeds are a match made in (my) heaven
Our home search is still on, and we keep looking at 3 floor townhouses. I blabbed on facebook, about how the discussions sometime go from serious house stuff to simple things, like who will go and get the icecream or something else to snack on at mignight. With just 12 steps to the kitchen right now, we still wait for one of us to get up from the bed and get it. What will happen when the distance is 2 flights of stairs and a bunch more steps!:)
More Indian veggie dishes -Dry Sabjis here.
Add oil to the pan, heat at medium. Add mustard and coriander seeds, mix and roast for half a minute.
Add bell peppers and green chili. Mix and cook on medium
Cook until browned.
Add turmeric, salt, potatoes. Mix well and cook covered on low heat for 15-20 minutes, stirring every 6-7 minutes
Serve hot. Top with cilantro and serve with Roti/Naan, daal and Indian pickles.
Potatoes and roasted Green Bell Pepper with mustard and coriander seeds
Gluten, dairy, egg, soy, nut, corn free.
2 teaspoons organic canola oil or mustard oil
1 teaspoons mustard seeds
1 teaspoon coriander seeds
1 green chili chopped
1 green bell pepper chopped
1/4 teaspoon turmeric
2 medium potatoes
1/2 teaspoon salt or to taste
In a medium pan, heat oil on medium low heat until hot.
Add in the mustard and coriander seeds, mix and cook for half a minute.
Add in the green chili and chopped bell pepper.
Mix and cook on medium-high, open, for 4-6 minutes or until brown.
Add in the turmeric, salt and potatoes. Mix well.
Cook on low heat, covered with occasional stirring for about 15-20 minutes or until the potatoes are cooked.
Serve hot garnished with cilantro leaves and a sprinkle of black pepper, with Rotis/Naan and Daals.
For variations, use other bell peppers- red/yellow, or mild chile peppers.
In other news, here is an article on what is wrong with keeping marine mammals in captivity, where the dolphins and whales come from and what we can do to change that.