Indian Style Capsicum Stir Fry 🇮🇳

Organically grown vegetables such as these tricolour capsicums featured in this recipe might not be as large and plump as the supermarket variety but they are sweet and crunchy, perfect for a stir fry Indian style with herbs and spices.  The mustard seeds will jump around and the curry leaves splatter a bit in the hot oil, but that's what it takes for them to release their special aroma.  The rest is easy.  If you don't like any heat, skip the green chillies.  I love this as a tasty vegetarian meal with basmati rice.

Serves 2-3

INGREDIENTS

• 300g / 10½oz capsicums, mixed colours, deseeded & sli into bite size
• 260g / 9oz potatoes, peeled & diced into small cubes
• 3 tablespoons vegetable oil
• 1 teaspoon black mustard seeds
• 2 sprigs curry leaves, roughly chopped
• 2 green cayenne chillies, deseeded and chopped
• ½ teaspoons ground turmeric
• sea salt, to taste
• 3 tablespoons chopped coriander leaves, for garnishing

METHOD

1. Heat oil in a large frying pan over medium heat.  Add the mustard seeds and fry for 30 seconds or until the seeds begin to pop.
2. Add curry leaves.  (There will be splattering when the leaves hit the oil so be careful.)  Let them fry for 30 seconds, then add the green chillies.  Stir fry for another 30 seconds.
3. Add the potatoes.  Spread them out and toss them around gently in the pan to cook until their edges become lightly browned, about 15 minutes.  
4. Add the capsicums and turmeric.  Sauté for 3-4 minutes until they are softened but still have a slight crunch in them.  By this time, the potatoes will also be done and crisp.
5. Season with salt, to taste.  Give it a final toss.  
6. Garnish with coriander.  Serve warm with basmati rice.