Potatoes with Brown Mustard Seeds

Spice pattern: ‘The usual’ Indian

Elements- 

• 3 tbsp peanut oil
• or peanut oil with a pat of butter
• 1 tsp brown mustard seeds
• 1 green bell pepper, chopped
• ¼ tsp turmeric
• ½ tsp ground coriander
• ½ tsp salt
• ½ tsp black pepper
• 3 large potatoes, cut in ½ in chunks
• ¼ c water
• 1 tsp lemon juice

Heat the oil and cook the mustard seeds covered until they begin to pop. Add the bell pepper and saute about 3-5 minutes. Add the rest of the spices, the potatoes and the water, cover, reduce to a low flame and cook until potatoes are tender, about 15- 20 minutes. Check periodically to see if you need more water to keep the mix from burning.

When the potatoes are done, uncover and cook another few minutes if the dish is wetter than you want. Add lemon juice, heat another 2-3 minutes, and serve.

Variations:

- Omit the mustard seeds and use whole cumin seeds instead. Cook the cumin seeds in the oil until they turn a darker brown, then proceed with recipe.

- For a spicier dish, add some seeded and chopped small green chilis to the oil after the seeds, and cook them for 2-3 minutes before adding the bell pepper.

More Information- Vegetarian Thanksgiving