healthy food. recipes. reviews.
With my tomato and bell pepper plants being happy, they’ve been rewarding me with a lot of fruit… ummm vegetable. Well, they both have seeds, so fruit maybe? Anyway, without much more pandering, I shall continue to write about what I intend to write about. So, bell peppers and tomatoes, I think, are a match made in heaven. I think the two compliment each other’s flavor, texture, color and personality.
Here’s a simple dish you can make with the two, that can be enjoyed in several ways. As a side dish with roti, bread, or as a topping on mashed potatoes, or with chips as salsa…. works great always.
Shimla Mirch Tamatar Sabji
Ingredients to Serve 4
Heat oil in a saucepan on medium heat.
When the oil is well heated, add the cumin seeds and curry leaves. When they biggen to sputter, add the onions and ginger.
Saute the onions until they are pink in color, this should take about 7-8 minutes on medium heat.
Add the turmeric and red chilli powedrs and saute for just about 1-2 minutes.
Then add the tomatoes and let them cook and ooze out their delicious juice. When they are cooked about half way through, add the bell pepper.
Give this a stir, cover the saucepan and reduce the heat to medium low. Let this cook for 8-10 minutes. Although, check on it couple times to see if all the liquid has evaporated. If it’s getting too dry you can add a little bit of water.
By now it should be almost done. At this point, add the coriander powder and salt and stir again.
Let this cook for just 3-4 minutes and it’s done!
Serve hot with rotis, bread or let it cool and serve as a salsa.