Shimla Mirch Patal Bhaaji

I was quite bored with the coconut masalas and curd based gravies. It was one of those days you wonder what will make you like the food you cook. Especially when you have to cook small quantities. Our everyday food is really simple with no accompaniments like you see here of Phanas Ambode or Karlyachya Kachrya. It is always just plain chapati bhaaji or Dal rice, both together decorates our plates only on the weekend. Most times when I cook a full meal it is for both times morning and evening. It is such a pain cooking for 2 people who eat like 1.5 people on an average day!

This bhaaji is one we can actually make in a quantity one needs with just 1 or two Shimla Mirch and a Potato. 

2 Shimla Mirch/ Capsicum

2 boiled potatoes

1 teaspoon sesame seeds

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon oil

1 teaspoon red chili powder

0.5 teaspoon turmeric powder

2 teaspoon oil

1 teaspoon mustard seeds

0.5 teaspoon amchur powder

salt to taste.

pinch of sugar

Heat oil and splutter mustard seeds. Add the capsicum and fry for two mins. In the mini grinder jar add sesame seeds, cumin seeds, coriander seeds and give it a whiz just to crush them but not too fine. Add this masala to the bhaaji. Fry to make it aromatic. Add the red chili powder and turmeric.

Now add the boiled potatoes. Crush with the back of the spoon. Add water to it and let the bhaaji simmer for 10 mins. Once it all comes together and the bhaaji looks thick add the amchur powder and  salt. Balance the tang with a pinch of sugar.

This bhaaji goes best with any type of rotis.