Resort Bells with Onions, Potatoes, and Mustard Seeds

Simla Mirch Ki Bhajee

Preparation info

  • Serves


    • Difficulty


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.


  • 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


  1. Drain the potato and pat it dry with paper towels.
  2. 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