We have been visiting the farm every two weeks. The harvest has been fantastic and unexpectedly so given the heat we experienced this summer. I have been making pickles, chutneys, and we are enjoying fresh vegetables on our table every day now!! Last night I made a simple vegetable dish with farm fresh green peppers and potatoes. No store bought vegetable that has made it to the table via the cold chain can compare. Enjoy this simple and tasteful vegetable with chapatis, parathas, and plain curds (yogurt).
2 large green peppers, cubed
2 medium potatoes, cubed
1 tbsp garlic, minced
Salt to taste
2 green chilies, cliced
2 tbsp olive oil
1/8 tsp hing (asafoetida)
1 tsp zeera (cumin seeds)
1/2 tsp haldi (turmeric)
- Heat the oil in a pan, add the cumin and the hing.
- Throw in the garlic followed by the green chilies.
- Fry on a medium heat for a minute, add the turmeric.
- Next add the potatoes, stir, cover and cook for 5 minutes.
- Stir again, add 1/4 a cup of water, salt to taste, cover and cook for another 5 minutes.
- Add the green peppers, stir, and cook without a cover till the potatoes are done.
- Green peppers in this recipe can be replaced with any colour of sweet pepper. I used yellow pepper, green pepper, and orange pepper in this recipe.
- The simplicity of this recipe lies in using garlic and chili to flavour the potatoes and peppers. Adding any other masalas will completely alter the taste of this vegetable dish.
- Replace the green chilies with ground black pepper to taste.
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