18 Apr Dill & Potatoes
When I lived in India I was once served a dish that this one tries to approach. While I’ve always loved dill, I had never had had it as a cooked vegetable— I mean as a main ingredient cooked vegetable. The potatoes in the dish were almost an afterthought—but a good one I think. Depending on your taste, you can make either the dill or the potatoes as the primary vegetable in this dish, by adjusting the amount of potatoes. Or dill.
I have found dill to grow quite well in both cold climates (in the summer) and in hot climates. I have made or eaten this dish– with freshly-grown dill in India, Vermont and the Bahamas.
I would use the lesser amount of oil for anyone with a history of high blood pressure or heart attacks where there has been a buildup of plaque in the arteries, and would add no salt for these individuals.
4 cups potatoes-8 small red or white potatoes
1-3 teaspoons organic, extra virgin olive oil (less oil for pitta or kapha)
2 tsp cumin seeds
Pinch of black pepper
1 medium -large onion, diced
1 tsp grated, fresh ginger
3 cups fresh dill, chopped into about 1/2 ” pieces
½ tsp turmeric powder
1-2 tsp lemon juice
Salt to taste (optional—try it without!)
Clean the potatoes, cut in half, boil until just barely soft, drain, set aside and, when cool enough to handle, dice them into ½- ¾ “ cubes, measure out 4 cups of them and set aside. Meanwhile, heat the oil on medium heat in a heavy—bottomed, large frying pan, add the cumin seeds and black pepper and finely dice the onion. Let heat for a few minutes and then add the onion to the oil and sauté, stirring occasionally. If the mix begins to burn, lower the heat. While the onion is cooking, wash and chop the fresh dill into ½” pieces and grate the ginger. When the onions are translucent, add the dill, ginger and turmeric and cook on low heat until cooked, then stir in the cooked, drained, diced potatoes and cook all together for 5-10 minutes, turning occasionally with a spatula, until potatoes are browned. Then turn off the heat, stir in the lemon juice and serve.
Some like this dish dry. I prefer it with a bit of sauce on it. Either lemon-tahini sauce or, if you eat dairy, a raita.
This makes a lovely main or side dish with rice and a salad or coleslaw.