Name: Savory Cinnamon Potato and Bell Pepper Strips (Urulikazhungu Molagha Bhajee)
Yield: Serves 6
Cuisine: India
Ingredients: 1 pound russet or Yukon Gold potatoes, peeled, cut into French-fry strips (2 inches long and ½ inch thick), and submerged in a bowl of cold water to prevent browning; 1 large green or red bell pepper, stemmed, seeded, and cut into ½-inch-wide strips; 12 to 15 medium-size to large fresh curry leaves; 1½ teaspoons coarse kosher or sea salt; 2 tablespoons plus ½ teaspoon canola oil; 1 cinnamon stick (3 inches long), broken into smaller pieces; Juice of 1 medium-size lime; 2 tablespoons finely chopped fresh curry leaves; 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; 1 tablespoon yellow split peas (chana dal), picked over for stones; 1 tablespoon coriander seeds

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

When someone at the table complains that this curry is spicy-hot, you will know that that person is predisposed to think that all Indian food is hot—because there is nothing in the curry that generates spicy heat. Just shake your head and help yourself to seconds, or better yet, feed it to a young toddler, who will probably savor every morsel.