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

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.

How to Make It

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.

Ratings & Reviews

rstarrlemaitre's Review

June 20, 2013
I was skeptical when the ingredients first went into the pan, but the liquid condenses into a rich spicy sauce over the tender veggies. Exact right spice. I'd add chickpeas to make it a main dish.

EllenDeller's Review

November 01, 2009
I tripled the spices and was very glad I did. I also added garbanzo beans to make it a main dish. It's tasty, but I would cut down the liquid (and I used chicken broth instead of water--water would just rob flavor). With much increased spices (all of which are essential) and less liquid, it's a nice way to use some green tomatoes. Even better for lunch the next day.