John Myers
Ingredients for 2 servings:
- 150 g dill
- 3 potatoes
- 1 onion(s)
- ½ chili pepper(s)
- 2 tomatoes
- Salt
- turmeric
- 2 tbsp oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Nepalese
Remove the thick stems from the dill and break the rest into pieces about the length of a finger. Peel the potatoes and cut them into 0.5 cm thick strips. Wash the chili pepper and cut into small rings. Be careful… in Nepal they don’t deseed them – it’s hot! Deseed if necessary! Peel the onion and cut into thin rings. Cut the tomatoes into small pieces. Heat the oil in a pan and fry the chili briefly. Add the onion and fry until translucent. Now add the potatoes and fry. Season with salt and a little turmeric. Continue frying for about 5 minutes, stirring. Wash the plucked dill and add it to the potatoes with any remaining water (don’t let it drain completely). Stir to combine. Cover and let the mixture simmer, stirring occasionally, until the potatoes are almost cooked. Don’t let the pan get dry. You may need to add a little more water after a while. Now add the tomatoes and simmer for about 5 more minutes, until the tomatoes are soft and the potatoes are cooked. Season with salt and turmeric and serve. Serve with rice. This recipe probably sounds a bit silly, because we usually use dill as a seasoning and not as a vegetable. In Nepal, however, dill – similar to spinach – is used as a vegetable. Dill is believed to have healing properties there, and is therefore used especially for physical ailments. It is said to help with stomach aches, menstrual cramps, muscle and joint pain, and even protect against infections. I don’t know if it helps, but it tastes surprisingly good – even if (like me) you haven’t really liked dill before…
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