Let’s face it, these are uncertain times. In times like these, I prefer stock up on foods like rice, beans and potatoes. Potatoes have a great shelf life and have enough basic nutrition. I think of them as part of my ‘survival Kit’ in a food shortage situation. They are also easy to grow (though they have a long growth cycle).
Green Thumb
For instance, my colleague Malathy is an avid gardener. She grows a lot of vegetables and herbs, including potatoes. Having just harvested a crop of potatoes, she says, ‘Oh my! What an amazing difference it is, to eat a just-harvested crop of potatoes. They are sweeter, they cook easily, and you can hardly see any starch on them. Best of all, no need to peel them coz’ you know what’s in your soil!’ Obviously, not everyone has a green thumb like Malathy does. Not just that, gardening needs patience and care, so my advice is that if you can’t grow them, at least buy organic.
Malathy’s 2020 Potato Harvest
Interesting Potato Facts
Undoubtedly, potato is consumed globally, but I wasn’t aware that it is the third most important food crop, after rice and wheat. I believe there are more than 4000 varieties of native potatoes! Now that’s something. I probably know 4 varieties of potato at best! Origins of potato date back to almost 5000 BC to what is now Peru. I can’t think of any region in the world now that does not grow and consume potato. Admittedly, the Portuguese introduced potato to Goa in the 16th century, and the British brought it to Calcutta in the 17th century. This piece of information caught me by surprise. For the longest time I assumed potato was native to India. I guess that is because of how many yummy potato recipes we have, in the Indian cuisine.
Spicy Bell Pepper Potato Medley
In fact, my earliest, fondest memories are of sautéed, lightly salted potato eaten with steamed rice and ghee. Potato was special for me and it still is. Since it is a carb-heavy food with a high glycemic index, I eat it sparingly, and almost always with another vegetable. This helps me with portion control. Bell pepper is one of those vegetables that goes great with potato. This simple, sautéed recipe with minimal ingredients can be made as spicy (or less spicy) as you like. You’ll love it!
Don’t forget to check out our other delicious sautéed veggie recipes:
- Delish Bell Pepper Eggplant Sauté
- Carrot, Green Bean, Coconut Sauté
- Cluster Beans-Coconut-Ginger Sauté
- Broad Bean Eggplant Sauté
- Sautéed Asparagus
- Fresh Fenugreek Eggplant Sauté
- Easy Sautéed Green Beans
- Spicy Cilantro Ginger Eggplant Sauté
- Sautéed Asparagus
- Snake Gourd Coconut Sauté
- Easy Sautéed Tindora
- Sautéed Okra
Potato skin (use organic) contains a good amount of fiber, which moves slowly through the body undigested, promoting fullness and decreasing hunger. Bell pepper is a great source of Vitamin C.
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Spicy Bell Pepper Potato Medley
Ingredients
- 1/2 Pound Potato - Unpeeled, small pieces
- 1/4 Pound Green Bell Peppers - Small pieces, seeds removed
- 1/2 Cup Onion - Fine Cut
- 1/2 Teaspoon Mustard Seeds
- 1/2 Teaspoon Red Chili Powder - (Cayenne pepper)
- 1/2 Teaspoon Coriander Powder
- 1/2 Teaspoon Sea Salt - (or to taste)
- 1 Tablespoon Coconut Oil
Instructions
- Set Instant Pot on 'Sauté' mode, add oil and wait till the 'hot' sign shows up (or just heat oil in a pan on a stove top). Once it's hot, add mustard seeds and give them a few seconds to crackle
- Add potato and onion, add salt, mix well. Keep doing this for about 8 to 10 minutes and leave a lid on when not stirring .
- Add bell pepper, chili powder and mix well. After a couple of minutes add coriander powder and mix well. Keep doing this for about 5 to 7 minutes and leave a lid on when not stirring.
- Check to make sure the potato is cooked and transfer to a serving container.
