Aloo Capsicum

Ingredients:

Potatoes                              --    2 small size

Capsicum/Green Pepper      --    1 big

Onion                                  --    1 medium size

Tomato                               --    ½ of a medium size

Turmeric powder                 --    ¼ tsp

Chilly powder                      --    1 tsp

Coriander powder               --    ½ tsp

Cumin Seeds                       --   1 tsp

Mustard Seeds                    --   1 tsp

Oil                                       --   2 tbsp

Salt                                     --   to taste

Preparation:

Peel and cube the potatoes, cube the green pepper and tomatoes and thinly slice the onions.

Heat 2 tbsp of oil in a pan. Add mustard seeds and let it splutter. Now add cumin seeds and potatoes. Fry the potatoes until they are half cooked. Frying will help the potatoes to retain their shape. Add sliced onions and sauté until they are translucent. Add tomatoes and let it cook.

 

Add salt, turmeric powder, chilly powder and coriander powder and sauté until the raw smell goes off. Add the cubed green pepper and required amount of water to cook the green pepper.

 

Cook on a low flame until the capsicum is soft; the pan closed with a lid. Adjust the amount of water according to the gravy consistency required.

Serve hot with rotis.