Aloo Capsicum Subzi

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 sauté till the onion turns pink.

Add hing and turmeric powder. Mix and add potatoes, capsisum 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 corainder powder before adding capsicum and potatoes. Finsih this by adding 1 tbspn ground peanut powder instead of the coconut.