So, here is a recipe for this colorful mixed vegetables that I made using ingredients in my fridge that just had to be used up. We had them with pooris (deep-fried Indian flatbread; oh so unhealthy but dreadfully tasty!), mango pulp (get a good brand like Ratna Kesar pulp from the Indian store, pour it out, chill it and sprinkle powdered cardamom on top), and yogurt.
Ingredients
- 2-3 potatoes, peeled and cut into bite sized pieces (I used russet potatoes)
- Finger or Mini bell peppers cut into bite sized pieces
- Roughly chopped kale – a few large handfuls
- Cumin seeds 1/2 – 1 tsp
- Mustard seeds 1/2 tsp
- Turmeric 1/4 – 1/2 tsp
- Asafoetida powder – to taste and optional
- Chilli powder – to taste
- Oil – 1-2 Tbsp
- Salt – to taste
Heat oil in a cast iron dish, wok or non stick pot. Add mustard and as soon as it starts to pop, toss in the cumin seeds. Stir and add in raw potato. Cook on medium-low heat covered. Stir to prevent sticking. It it starts to stick, add a tablespoon or so of water and reduce heat further. When it starts to cook and seems halfway cooked, open, add turmeric, asafoetida, chilli powder and salt and stir in. Add the peppers and kale and cook till the potato is firm but cooked all the way through. Serve hot with some sort of bread and a lentil based dish. For those who like a more moist vegetable, you can roughly chop a tomato or two and toss in with the kale. The tomato will fall apart on cooking, but won’t become too mushy. I like my bell peppers and kale just cooked, but still crunchy. If you do not, cook them until you are happy with how cooked they are! Enjoy. If you try it, let me know with a comment on the blog.
The Discrete Blogger 