I must make a confession. I am a hoarder of cookbooks. I have books that I have bought, been presented to me – all over several decades. There are some very traditional recipes that are almost lost – my cousin has done me yeoman service by photocopying these recipes in books. So, I have several cookbooks. And I often delve into them to pick up interesting recipes. Among this collection is a book presented to me by The Indian Express Group of Publications, in the mid-80’s. I have successfully tried several recipes from this book. One of my favourites is this recipe.

Ingredients
2 (100 gms) green capsicum (also known as bell peppers)
2 (100 gms) potatoes
1 tsp cumin seeds
Salt to taste
Method
Cut the capsicum lengthwise, into medium sized strips
Cut the potatoes as you would do for French fries
Put the potatoes in water as you slice them so that they don’t change colour
Set aside
Heat a wok and add cumin seeds
When the seeds start to splutter, add the potatoes and salt
Sprinkle a little water, periodically
Cook till the potatoes are half done
Add the capsicum and cook till the potatoes are done
Do not cover when cooking as the capsicum will become soft and lose it’s crunch
When done, remove from flame and serve at room temperature with red/brown rice or Indian breads
Enjoy!