This is another variation of using capsicum and Potato. You can check my previous version here. I got this recipe from my dear friend R who is a Rajasthani. I have already made it twice and every one who has tried this recipe have loved it a lot. I normally look for different varieties of side dishes as I get bored pretty easily. R makes these only with capsicum and I added Potato as the day I made it for the first time I had just one capsicum in hand. But we loved addition of it (who does not love potato). This is going to feature regularly in my hubby's lunch box :) I have started making phulka's regularly along with rice and some curry. Hence I have to come up with new side dishes everyday :)
Here's what's needed:
1 large Capsicum deseeded and cubed
1 large Potato peeled and cubed (Store in water until the time of use)
1/2 tsp each Mustard seeds and Cumin seeds
2 tbsp Chickpea flour (Besan)
1/4 tsp Turmeric powder (Haldi)
1-2 tsp red Chilli powder
1/4 tsp Garam masala powder
a small pinch of Asafoetida (Hing)
Salt to taste
Finely chopped coriander leaves for garnishing
1) Heat Oil. Add in mustard seeds and let them splutter. Add Cumin seeds and when they splutter add hing and saute for a while.
2) Drain the potato's and fry for a 3-4 mins,until slightly soft. Add in all the spice powders and saute it well.
3) Add in cubed capsicum and fry. Add salt and cook covered. Make sure that the flame is always on medium. When capsicum is slightly soft i.e it breaks easily add the besan. Fry until the raw taste goes away.
4) Add little water to prevent the mixture from getting completely dry and cover for 2-4 mins. Check for seasoning and add any if desired. Garnish with finely chopped coriander leaves and serve hot with Phulka.
I love this curry as it does use any ginger garlic paste or onion to be sliced. Easy breezy recipe and tastes great.
P.S: I have been working out with some changes in this blog and by this month end I am hoping to come out with the changes. So may not blog regularly but will definitely come over to your blog.