Name: Peppers in Tamarind Juice
Ingredients: 1 Sweet red pepper; 1 Green pepper; 1 Yellow pepper; 200 g Potatoes; cut into 1 inch; ; cubes (7oz); 2 tb Sesame seeds; 1 tb White poppy seeds; 2 ts Channa dhal or yellow split peas; 8 Black peppercorns; 3 tb Sunflower or corn oil; 1/2 ts Black mustard seeds; 1/4 ts Ground turmeric; 1/4 ts Fenugreek seeds; 50 g Raw cashew nuts; (2oz); 1 ts Salt; 1/2 ts Tamarind concentrate or 1 1/2 tbsp lime; ; juice; 4 ts Soft brown sugar

What does God have to say about the impact of all this debt on His people? He tells us in Proverbs 22:7b” “The borrower becomes the lender’s slave.” Debt makes you a slave to your lender. In the Old Testament world if you couldn’t pay your debt on time you became the slave of the lender until you worked off your obligations. In our day, if you borrow money you become the lender’s slave by giving much or most of your income back to the lender.

Rod Rogers

CATEGORY	CUISINE	TAG	YIELD
Grains	Indian	Mridula’s, Indian, Kitchen	1	servings

INGREDIENTS

1		Sweet red pepper
1		Green pepper
1		Yellow pepper
200	g	Potatoes; cut into 1 inch
		; cubes (7oz)
2	tb	Sesame seeds
1	tb	White poppy seeds
2	ts	Channa dhal or yellow split peas
8		Black peppercorns
3	tb	Sunflower or corn oil
1/2	ts	Black mustard seeds
1/4	ts	Ground turmeric
1/4	ts	Fenugreek seeds
50	g	Raw cashew nuts; (2oz)
1	ts	Salt
1/2	ts	Tamarind concentrate or 1 1/2 tbsp lime
		; juice
4	ts	Soft brown sugar

INSTRUCTIONS

Remove the core and seeds from the peppers and cut them into 2.5cm (1 inch)
cubes.
Bring 300ml (1/2pint) of water to the boil in a balti pan or saucepan and
add the potatoes. Bring back to the boil, cover with a lid or piece of foil
and cook for 5 minutes, or until the potatoes are tender. Remove them with
a slotted spoon and spreaad on a plate to prevent further cooking. Reserve
the cooking liquid.
In a coffee grinder, finely grind the sesame and poppy seeds, channa dhal
(yellow split peas), peppercorns and dried chilli.
Preheat the balti pan over a medium heat for a few seconds and add the oil.
When hot, but not smoking, add the mustard seeds. As soon as they pop add
the fenugreek seeds and immediately follow with the ground ingredients,
turmeric and cashew nuts. Increase the heat slightly and stir-fry for 30
seconds.
Add the peppers and salt and stir fry for 1 minute, then add the potatoes
and reserved liquid. Stir and cook for 1 minute.
Blend the tamarind with the boiling water and add to the vegetables. Do not
worry if the tamarind is not fully dissolved when you add it, it will soon
dissolve in the pan.
Add the sugar and reduce the heat to medium, cook for 5-6 mintues stirring
frequently. Remove from the heat and serve at once.
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