Today’s very practical, and everyday dish – a North Indian creation called Shimla Alu or Curried Potatoes with Bell Peppers is about as homey and practical as Indian cooking gets! It inspired creativity in my son, who now wants to work with me on video making.
I make this dish in copious amounts, this time of the year when both bell peppers and potatoes are out and about in the garden. The leftovers if any, make for a great sandwich with wholewheat bread, and today’s post is about this simple dish but with a video, probably not the greatest video but one shot by none other than by baby boy Aadi. Most of life’s choices are not short lived, and even the simplest ones come back to full circle, and my promise to allow the kids to join in the fun of working on the blog has indeed come back full circle.
The kid’s want to join me and assist me more in the blogging journey, and let us face it they are already a large part of the inspiration of why this space exists, having said that this sharing will mean some makeshift videos, but, it is once of those things that form a large premise and part of the Spice Chronicles kitchen and household. The good news is that they were very excited to eat this, once they were done, ahem… shooting. It made for a perfect fall brunch.
It is a home style blog, that chronicles a flavorful yard to table immigrant journey, it is about a family table and I have no doubt that eventually, they homey you tube channel will emerge and grow up with the kids. All of this is a kind of happiness that the kids want to be a part of the journey and a kind of invisible (yes, almost) apology that the next few videos will be sort of strange, but please follow along and they will grow up along with the kids.
I have to confess, that even with all of Amy’s help and finesse it took some time to get my groove with her videos, as you will see with the early videos, and yes, with my in-home volunteer’s hopefully the videos will in fact adhere to the seasonal component of the blog.
Those sandwiches, photographed blearly eyed in the morning was Aadi’s school lunch the second day of middle school, and he even hold me to skip the cheese. Other things in life, well, they are not quite where I might like them but maybe they will get there…
A lovely simple and flavorful take on fresh bell peppers, tomatoes and potatoes. Perfect for that comforting rich tasting vegan meal.
- 3 to 4 medium sized bell peppers
- 2 to 3 potatoes
- 2 mediums sized tomatoes
- 1 medium sized onion
- 2 to 3 pods of garlic
- 3 tablespoons oil
- 1 teaspoon whole cumin seeds
- 2 teaspoon cumin coriander powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- Salt to taste
- 1 lime
- Chopped cilantro
- Cut the bell peppers into halves, remove the pith and cut into 2 inch pieces, essentially fairly large 2 inch pieces.
- Peel and cut the potatoes into 8 pieces.
- Coarsely chop the tomatoes
- Dice the onions and mince the garlic
- Heat the oil and add in the whole cumin seeds, once the seeds begin to sizzle, add in the cumin and coriander powder and mix well.
- Add in the onion and the garlic and saute well until translucent, add in the tomatoes and the potatoes and mix in the cayenne, turmeric and the salt to taste.
- Cover and cook for about 6 to 8 minutes until the potatoes are tender.
- Add in the bell peppers and cook for 3 to 4 minutes.
- Mix well.
- Cut the lime and add in the lime juice, sprinkle with cilantro and serve hot.