How many of you will stop, stand and stare at the vegetables with their not so usual colors?
ME! ME! ME!
That’s what I do when I see purple potatoes, orange cauliflower and white or pink carrots. Yes, every time I walk past the stalls of my farmer’s market, I will pick a bunch or two for dinner that night. One such vegetable cooked often at my home is purple potatoes.
As the name suggest they have purple color on their skin and flesh. They are rich in antioxidants and anthocyanin. The same chemicals present in blueberry, any berries and pomegranates. They are referred to as flavonoids. The presence of polyphenol antioxidants helps to protect the body from free radical damage. This in turn can help to lower blood pressure. The phytochemicals in purple potatoes can also help to prevent cancer and boast the immune system.
Purple potatoes come from Andes region of South America. Yes, the same region where quinoa is grown and cultivated. They are native to Lake Titicaca region of Peru and Bolivia. Currently they are being grown all over US, South America and Europe. They are a great replacement for white potatoes. If you avoid deep frying them, purple potatoes eaten on regular basis can be good for your heart. Did you hear that? A variety of potato good for us. Isn’t that great? I have made purple potato mash, oven baked chips, potato curry over the few months.
Anyways, last weekend I hunted for purple potatoes in my farmer’s market but couldn’t find one. Luckily, I found a bag of mixed potatoes and I made this curry with just the purple potatoes and reserved the red and white ones for some other day. This stir-fried vegetable is made with lots of vegetables like carrots, french beans, bell peppers, potatoes and peas. This dish is quick and easy to prepare and make.
Stir Fried Vegetables curry with Purple Potatoes Recipe
Stir Fried Vegetables Curry with Purple Potatoes
- 1/2 tbsp olive oil
- 1 tsp fennel seeds
- 2 dry red chillies
- 1 small onion – quartered
- 1 tsp ginger – minced
- 1 tsp garlic – minced
- 1 tbsp tomato paste
- 1 tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- 1 tbsp coriander powder
- 2 large carrots – cubed
- 1 red bell pepper – quartered
- 1 green bell pepper – quartered
- 10 French beans – cut into 1 inch size
- 4 small purple potatoes (with the skin on) – quartered
- 1/4 cup frozen peas – thawed
- 1 tsp garam masala
- 1/4 cup kasuri meethi / dried fenugreen leaves
- 1/4 cup water
- Salt to taste
- Heat oil in a large kadai (cooking pan). Once they are hot, throw in the fennel seeds, tear the chili into half and add to the tempered oil. Saute for 10 seconds.
- Then add the onions and little salt , about a 1/2 teaspoon and cook covered for 8 minutes on medium low flame. Saute to avoid sticking to the base. Add the ginger and garlic and saute for 60 seconds.
- Mix in the tomato paste, turmeric, chili and coriander powder and mix well to combine. The mixture will look dry, add a tablespoon or so water to avoid burning.
- Add the bell peppers, beans, carrots, potatoes (with the skin on) and mix well.
- Pour the water and cook covered for 20 minutes until the vegetables turn tender. Switch off the flame and sprinkle the thawed peas. Cover and let the steam cook them for 5 minutes.
- Sprinkle garam masala, salt and kasuri meethi. Mix and serve hot with roti/pulao/pilaf.