Aloo Capsicum Subzi
Ingredients:
2 potatoes, peeled and cubed
2 capsicum, deseeded and cubed
1 onion, finely chopped
4-5 green chilies chopped
3-4 curry leaves
1 tsp mustard seeds
1 tsp turmeric powder
A pinch of hing (asafoetida)
1 tbspn freshly grated coconut
Salt to taste
Oil as required
Method:
Heat oil in a kadhai or a pan. Add mustard seeds, when they crackle, add curry leaves, onion, green chilies and saute till the onion turns pink.
Add hing and turmeric powder. Mix and add potatoes, capsicum and salt. Fry on a high flame for 1-2 minutes. Add about 1 tbspn water and mix thoroughly.
Cover and cook on low flame till potatoes are tender and all the moisture evaporates. Stir in between.
Turn off the heat and add grated coconut. Mix well. Serve hot with chapatis, puris or parthas.
Variation: You may also add a chopped tomato, 1 tsp red chili powder, 1 tsp coriander powder before adding capsicum and potatoes. Finish this by adding 1 tbspn ground peanut powder instead of the coconut.
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