Ashy's green peppers and potatoes

Green peppers with potatoes

Another amazingly simple recipe. I usually do this one along with a couple of other spicy dishes. It doesn't need much care so it's easy to prepare and cook while you're doing other things. The most complicated bit is roasting and grinding the spices, but it's worth doing. If you get into the habit of doing this you'll soon find you do it almost automatically and it won't seem like any extra hassle at all. If anyone is watching you they'll be mightily impressed.

Ingredients

6-7 green peppers
4-5 potatoes
1 tomato
1 onion
A half teaspoon each of whole black mustard, coriander and cumin seeds
Salt
Vegetable oil

Chop the onion roughly and the peppers very roughly - big chunks are best. Cut the potatoes into 2-3 cm cubes. Heat a frying pan and when it's really hot, put the seeds in and roast them for half a minute. Tip them into your mortar and add some oil to the pan. As it's hot you can chuck the onions in straight away. As they are frying, go back to your seeds - you shouldn't have been away more than half a minute - and give them a good grinding. Add the spice mixture and the potatoes to the pan and stir. Fry for about five minutes and then add the peppers, tomatoes and salt. Stir everything around and cover the pan. Turn the heat down a little and cook until the potatoes are soft.

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