Red bell pepper, onion and sumac sauté from Vij's at Home: Relax, Honey: The Warmth and Ease of Indian Cooking by Vikram Vij and Meeru Dhalwala

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Accompaniments: Punjabi lentil curry; Celery root and bulgur wheat koftas in tomato and garam masala curry; Lamb in creamy green cardamom curry; Fresh fennel and pork curry; Spicy pulled pork roast with garlic

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on March 29, 2014

    Like the beet green sautee, this dish is fast to prepare, tangy and sweet. It makes a great weeknight dish if you have peppers on hand.

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