Let's cook with Green Bell Peppers today. They are also called shimla mirch or capsicum.
Green Bell Pepper with Artichoke Hearts
3 tbsp vegetable oil
1/2 cup onion chopped
1 tsp crushed curry leaves (green)
pinch of asafoetida
1/4 cup water
3 med. green pepper diced
1 cup artichoke hearts ((1/2 a bag of 12 oz frozen artichokes yields 1 cup. I thawed these at room temperature)
1 medium red potato peeled and cubed
1/2 tsp coriander powder
1/2 tsp ground turmeric
3/4 tsp red chili powder
1 1/2 tsp salt
In a heavy bottom skillet on medium heat add oil and onion. Stir. Add asafoetida and stir for one to three minutes till the onions get a golden hue. Add bell pepper, artichokes, potatoes and water. Stir. Add the spices and salt. Cover and cook for about 20 minutes. Stir every five minutes, so that they do not stick to the bottom of the skillet. The vegetables should be tender so check to see if they are done. Serve warm.
Serve with your favorite bread. I served it with 3 small slices of toasted Artisan Rosemary Bread, half a cup of Nancy's Organic plain soy yogurt and a couple of fresh slices of tomato on the side.