Dinner at our place is a very simple affair. Most days its phulkas with a side sabzi or Dal and some good home made yogurt. It is very difficult to come up with new side dishes every day, because I get really bored repeating dishes I have tried in the past. So, sometimes I try different combinations of the same dish, changing one ingredient. I make this sabzi with Methi, very often, so though I would try with Dill, and it turned out wonderful. This recipe is a keeper.
I used red bell pepper, as it is a tad sweeter than the regular green one. Dill weed, is another favorite of mine. I use it in making parathas and Vangibhath mostly, but this is a nicer way of using this gem of an herb. Go on try this recipe, if you are out of ideas for dinner, you might end up pleasantly surprised.
1. Potatoes( I used the Russet kind)- 4 Large, Peeled and diced into 1/2 inch cubes. If using potatoes with a thin skin, like the Red potatoes, it is not necessary to peel them.
2. Red bell pepper- 1, diced
3. Fresh Dill weed- a small bunch, Washed and fine chopped
4. Frozen or fresh peas- 1/2 cup( Optional)
5. Juice from 1 lemon
6. Jeera- 1 Tsp
7. Asafoetida- a pinch
8. Turmeric powder- 1/2 Tsp
9. Red Chili Powder- 2 Tsp( I used the Kashmiri Chili powder), this depends on how hot your powder is and how hot you need your dish to be.
10. Coriander powder- 2 tsp
11. Oil- 2 TBSP
12. Salt- to taste
Heat the oil in the pan and add the Jeera. When it starts browning, add the asafoetida. Add the potato cubes and stir fry for a few minutes. Let the potatoes brown in the oil for a few minutes, so do not cover the pan. If the potatoes do not brown, they will start breaking, when cooked with the remaining ingredients. When the Potatoes start turning golden brown, like french fries, add the bell pepper and peas. Cover and cook till the bell peppers have wilted and the peas are soft. Add the chopped dill weed and stir fry for about 2-3 minutes. Add the Turmeric powder, Red Chili powder, Coriander powder and Salt, saute for a couple of minutes more. Turn off the heat and add the lemon juice.
Serve hot with rotis or phulkas. It would also make a great stuffing for a pita sandwich.