Here’s raising toast to the much awaited and anticipated time of the week, the weekend. Ah! The sweet joy, relaxation and freedom associated with the weekend after a major grind parallels none. It all beings Friday evening after calling it quits at work, suddenly things seem casual and laidback and everything is freed from the clutches of time. The pressure, tension, routine is put to rest and it is the time of sweet indulgence.
Come Saturday and everything seems relaxed and calm. Monday seems so distant in the horizon, that there is time even to graze and admire the vegetables. The million chores, shopping, grocery, bill pay etc everything can wait while this peaceful moment is savored, at least until it lasts!This is my contribution for the event Think Spice …. think Ginger hosted by wonderful and thoughtful Sunita of Sunita’s world. Ingredients
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15 mini peppers
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1 medium potato
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1 small onion
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2 Tbsps Grated ginger
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Coriander leaves for garnishing
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Turmeric
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Chilli powder
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Jeera, mustard
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Oil
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Salt to taste
Preparation:
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Chop the peppers into small strips and keep aside.
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Peel the potato and dice it into small cubes.
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Chop the onions into small pieces and keep aside.
Method:
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Take a microwave safe bowl, add enough water and put the diced potato into it. Microwave for about 4 minutes. Make sure that the potato is almost cooked not completely though.
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Take a heavy bottom pan; add about 2 Tbsps of oil. Add jeera, mustard and let it splutter.
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Add part of grated ginger, mix it well and then add the diced onions.
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After the onions are sautéed and turned transparent, add the cut pepper, salt and turmeric chilli powder and mix well until the pepper is cooked.
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Next add the cooked potato to this and mix well. Add the remaining ginger at this time.
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Add more turmeric and salt and oil if necessary.
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Lastly garnish with chopped coriander leaves.
Serve with Rotis/ phulkas or with Rice.
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