Name: Resort Bells with Onions, Potatoes, and Mustard Seeds (Simla Mirch Ki Bhajee)
Yield: Serves 6
Cuisine: India
Ingredients: 1 medium-size white potato, such as russet or Yukon Gold, peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning; 2 tablespoons canola oil; 1 teaspoon black or yellow mustard seeds; 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; 1 large green or red bell pepper, stemmed, seeded, and cut into ½-inch pieces; 1 medium-size red onion, cut into ½-inch cubes; 2 teaspoons Sambhar masala; 1 teaspoon coarse kosher or sea salt; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 12 to 15 medium-size to large fresh curry leaves; ¼ teaspoon ground turmeric; 1 medium-size tomato, cored and cut into ½-inch cubes

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Simla, a resort community in the hills of northern India, was once the getaway spot for British dignitaries escaping the oppressive heat in the plains below. The weather there is pleasantly cool year-round, making it an ideal vacation choice. Simla is also the source of India’s bell peppers.

Ingredients

1 medium-size white potato, such as russet or Yukon Gold, peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning
2 tablespoons

Method

Drain the potato and pat it dry with paper towels.
Heat the oil in a medium-size saucepan over medium-high heat. Add the mustard seeds, cover the pan, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Add the lentils and stir-fry until they turn golden-brown, 15 to 20 seconds. Immediately add the bell pepper, potato, onion, S

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Ingredients

Method

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