Remove the thick stalks from the dill and break the rest into finger-length pieces. Peel the potatoes and cut into strips 0.5 cm thick. Wash the chilli pepper and cut into small rings. Warning in Nepal they are not gutted - that`s hot! Core if necessary! Peel the onion and cut into thin rings. Cut the tomatoes into small pieces.
Heat the oil in the pan and briefly fry the chilli in it. Add the onion and fry until the onion is translucent. Now add the potatoes and fry them. Salt everything and add some turmeric. Let simmer for about 5 minutes while stirring.
Wash the plucked dill and add to the potatoes with the remaining water (do not let them drain completely), stir and let the whole thing continue to steam with the lid closed, stirring occasionally, until the potatoes are almost cooked. The pan should not get dry. It may be necessary to add some water after a while.
Now add the tomatoes and let simmer for another 5 minutes, until the tomatoes are soft and the potatoes are cooked through. Season with salt and turmeric and serve. You also eat rice.
The recipe sounds a bit funny because we usually use dill as a seasoning and not like vegetables. In Nepal, on the other hand, dill - similar to spinach - is used as a vegetable.
The dill is said to have healing properties and so it is used especially for physical complaints. It should help with abdominal pain, menstrual cramps, muscle and limb pain and also protect against infections. I don`t know whether it will help, but it tastes amazingly good - even if you (like me) haven`t really liked dill so far
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