Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This side dish is a spicy counterpoint for grilled chicken. The black mustard seeds add a contrasting color to the mixture, which is yellow from the turmeric. Look for black mustard seeds at Asian markets.

Recipe by Cooking Light June 2001

Gallery

Recipe Summary test

Yield:
4 servings (serving size: 1/2 cup vegetables and 1/2 cup rice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large nonstick skillet over medium-high heat. Add the mustard seeds; cook for 1 minute. Add potato and next 7 ingredients (potato through red pepper), stirring until blended. Add water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Uncover and cook 4 minutes or until liquid evaporates, stirring frequently. Serve over rice.

    Advertisement

Nutrition Facts

195 calories; calories from fat 19%; fat 4.2g; saturated fat 0.8g; mono fat 1.3g; poly fat 1.8g; protein 4.1g; carbohydrates 35.8g; fiber 2.4g; iron 2.1mg; sodium 308mg; calcium 34mg.
Advertisement