Simla Mirch ki Bhajee (Bell Pepper Vegetable Curry)

We still had a couple potato koftas left and a some dal and a bit each of the mushroom curry and corn curry. So for dinner tonight we just cooked up some fresh rice and added this bell pepper and potato curry to the mix. It's quick and easy to make and full of delicious flavour from the sambhar masala (one of my favourite spice blends). Now the kofta and dal are all gone so there's plenty of room for me to make a new curry for tomorrow night!

I really enjoy this sort of rolling curry buffet. Where each night's dinner is leftovers from the previous night + one new curry. It's fun! And it allows for us to have lots of different curries in a single meal without having to cook them all in one evening. It works quite well!

Simla Mirch ki Bhajee

From 660 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. canola (or other neutral) oil
• 1 tsp. mustard seeds
• 1 Tbsp. skinned split black lentils (urad dal)
• 1 red bell pepper, coarsely chopped
• 1 onion, coarsely chopped
• 1 potato, cubed (~1cm pieces)
• 2 tsp. sambhar masala
• 1 tsp. coarse sea salt
• 1/4 tsp. ground turmeric
• 1 c. water
• 1 medium tomato, diced (or ~200mL tinned diced tomato)
• 2 Tbsp. chopped fresh cilantro
• 15 fresh (or frozen) curry leaves

Directions

1. Heat oil over medium-high heat.
2. Add mustard seeds, cover, and cook until they've stopped popping (30-60 seconds).
3. Add lentils and cook for ~30 seconds.
4. Add bell pepper, onion, potato, sambhar masala, salt, and turmeric and cook for 2-3 minutes.
5. Add water, tomato, cilantro, and curry leaves.
6. Reduce heat to medium-low and cook, covered, stirring occasionally, for 10-15 minutes.
7. Serve with rice and/or your favourite flatbread(s).