Curries/ Recipes/ Vegetarian

Bell Pepper (Capsicum) and Potato Dry Curry

Our food on a daily basis tends to comprise of simple stir fries and curries that can be eaten with rice or with rotis.  This is a simple and easy to prepare dish that tastes great.

Ingredients

  • Bell peppers (capsicum) - 3, cubed
  • Potatoes - 1, cubed
  • Oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Asafoetida(Hing powder) - 1/4 tsp
  • Turmeric powder - 1/2 tsp
  • Red Chilli powder - 1 tsp (or depending on your taste)
  • Coriander-cumin powder - 1 tsp
  • Gramflour (besan) - 2 tbsp
  • Salt to taste
  • Cilantro, finely chopped - for garnish

Instructions

1

Peel, cut into cubes and preboil potatoes till half done.  Throw the water away and set aside.

2

Heat oil in a non-stick pan.  Put in the mustard seeds.  When the seeds splutter, put in the hing powder.

3

After a few seconds, put in the cubed potatoes and the cubed bell peppers.  Mix well.

4

Also add the turmeric, red chilli and coriander-cumin powders.  Fry well without adding any water on a low flame.

5

When almost done, sprinkle the gramflour(besan) on top of the vegetables, also add salt to taste and mix well till well coated.  Fry for a couple of minutes till you no longer get the raw smell of gramflour (besan).

6

Garnish with finely chopped cilantro.

7

Serve hot with rotis or with rice and daal of your choice.

Note:

The potatoes need to be cooked first because they take longer to cook.  I like to have a slight crunch to the bell peppers, so I take it off the flame before it gets too mushy.

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1 Comment

  • Reply
    Girish
    April 1, 2013 at 9:51 pm

    I am going to try this very soon

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