S is for Simla MIrch

OK, so this has been a crazy week and the time for this entry is a little past. Well, I had thought of the letter "S" when I initially developed this recipe.

I had some excess potatoes, and, was wondering how on earth could I boost/add some nutrition into into it. Then my eyes wandered onto these colorful bell peppers.

Well thus developed a dish that was rather flavorful, and, absolutely perfect with the luchis (white flour puffed bread) that I fried yesterday. What is amazing is that this recipe is so plain and does, not really photograph well but the aromas were amazing. In fact, this convinced me no matter how hard we try, some aspects of good food need to be savored though eating and absorbing the aromas, the camera does not quite do the needed justice.

Shimla Methi Alu

Serves 6-8

Ingredients

6 russet potatoes

4 tbsp oil

1/2 tsp turmeric

1 tbsp mustard seed

1 tbsp cumin seeds

1/2 tsp asafetida

a few crushed red chillies

a few curry leaves

1 tbsp dried fenugreek leaves (Kasuri methi)

1 cup multicolored chopped peppers

salt to tast

cilantro to garnish

Method of Preparation

1. Peel and quarter the potatoes and set aside.

2. Heat the oil and add the turmeric and mustard seeds and cumin.

3. When they begin to crackle add the red chillies and curry leaves with the potatoes.

4. Cover and cook on low heat for 10 minutes till fairly soft.

5. Add all the remaining ingredients except the cilantro and cook for another 10 minutes.

6. Stir in the cilantro and check seasoning and serve hot.

7. Best enjoyed with something like puris.