Aloo Capsicum Dry

Today's post is a simple dry aloo capsicum curry. This is a healthy dish that can be used as a stuffing for dosa or chapathi or even can be had as an accompaniment to rice.

Let's get on to the post.

Ingredients:

Potato 3 big

Capsicum 1

Tomato 2 medium size

Ginger 1 inch

Green Chilli 1

Amchur powder a pinch

Asafoetida a pinch

Salt to taste

Coriander Seeds 1 tsp

Cumin Seeds 1/2 tsp

Method:

1. Boil potatoes until soft. Once done, peel the skin and chop into bite size pieces.

2. Dry roast coriander seeds and cumin seeds. Grind them into a fine powder and keep it aside.

3. Grind tomato, ginger and chilli into a fine puree. Keep it aside.

4. Heat oil in a pan. Add the chopped capsicum. Saute them for a minute.

5. Add potato cubes and saute them for 5 minutes. Next remove the sauted potato capsicum from the pan. Keep it aside.

6. Heat oil in a pan. Once hot, add mustard seeds and cumin seeds. Allow them to splutter.

7. Add the ground tomato puree (from step 3). Saute it until the raw smell of the tomato goes away.

8. Then add the sauted capsicum and potato pieces to the above gravy.

9. Add salt, turmeric powder, dry roasted coriander and cumin powder (from step 2).

10. Cover the pan with a lid. Let it simmer for couple of minutes.

11. Switch off the flame.