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Charishmas Vegetarian Bell Pepper-Potatoes

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Ingredients

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	1 tablespoon pure wesson canola oil
	1 medium potato washed peeled and cut into cubes
	2 small potatoes washed peeled and cut into cubes
	1 tablespoon cumin seed
	1 tablespoon black mustard seeds
	2 medium yellow onions peeled washed and finely chopped
	3 cloves fresh garlic peeled washed and finely chopped
	2 medium indian green chilies washed ends trimmed and finely chopped
	1 inch fresh ginger peeled washed and finely chopped
	4 small green bell peppers washed de-seeded caps removed the rest of the bell peppers should be cut into 1/4 inch pieces (capsicums)

Nutritional information

175.2

Calories

37 g

Calories From Fat

4.2 g

Total Fat

0.4 g

Saturated Fat

0 mg

Cholesterol

948.7 mg

Sodium

32.2 g

Carbs

5.5 g

Dietary Fiber

6.3 g

Sugars

4.8 g

Protein

278g

Serving Size

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Charishmas Vegetarian Bell Pepper-Potatoes

Name: Charishmas Vegetarian Bell Pepper-Potatoes
Prep time: 20 min
Total time: 1 h 25 min
Yield: 5
Cuisine: Indian
Ingredients: : 1; : 1; : 2; : 1; : 1; : 2; : 3; : 2; : 1; : 4

Features:

Cuisine:

Indian

One of the advantages of living in a home away from home is that "you" can control exactly what goes into your food and accordingly help better your health. I'm trying to do just that since the last few days. This is one such recipe I created and my dad and I enjoyed it for dinner with rotis (chapatis/Indian flatbreads). It can also be served with white long-grain Basmati rice and plain yogurt. It's tasty and yet low-fat AND it smells soooooooo nice when it's cooking, and when you take it to the dinner table and open the pot, it smells mmmm - tantalising! Enjoy! Bon Appetite!

85 min
Serves 5
Easy

Ingredients

Directions

Charishma’s Vegetarian Bell Pepper-potatoes Delight,One of the advantages of living in a home away from home is that “you” can control exactly what goes into your food and accordingly help better your health. I’m trying to do just that since the last few days. This is one such recipe I created and my dad and I enjoyed it for dinner with rotis (chapatis/Indian flatbreads). It can also be served with white long-grain Basmati rice and plain yogurt. It’s tasty and yet low-fat AND it smells soooooooo nice when it’s cooking, and when you take it to the dinner table and open the pot, it smells mmmm – tantalising! Enjoy! Bon Appetite!,One of the advantages of living in a home away from home is that “you” can control exactly what goes into your food and accordingly help better your health. I’m trying to do just that since the last few days. This is one such recipe I created and my dad and I enjoyed it for dinner with rotis (chapatis/Indian flatbreads). It can also be served with white long-grain Basmati rice and plain yogurt. It’s tasty and yet low-fat AND it smells soooooooo nice when it’s cooking, and when you take it to the dinner table and open the pot, it smells mmmm – tantalising! Enjoy! Bon Appetite!

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Steps

1 Done	Heat Oil in a Pot on Medium Flame.
2 Done	When It's Hot, Lower Flame and Add Mustard Seeds and Cumin Seeds.
3 Done	Allow the Seeds to Splutter and Crackle in the Hot Oil.
4 Done	Once They Stop Doing That, Add Ginger, Garlic, Onions and Green Chillies to the Oil.
5 Done	Mix Well and Stir-Fry For 5-7 Minutes or Until the Raw Smell of Ginger and Garlic Is Gone and the Onions Are Softened.
6 Done	Add Turmeric Powder, Red Chilli Powder and Corriander Powder.
7 Done	Mix Well, Then Add the Chopped Tomato.
8 Done	Stir-Fry 6 Minutes.
9 Done	Mix Well, Then Add the Cubed Potatoes and Chopped Bell Pepper to the Pot.
10 Done	Mix Well, Add Salt and 1 1/2 Cups of Water and Allow the Veggies to Cook on Medium Flame For 20-25 Minutes or Until the Veggies Are Tender, Stirring Every 5 Minutes.