God alone knows what happened to me that I suddenly thought of posting this recipe. Yes, it so happened that I cooked this dish today and it looked extremely yummy to me just by the look of it. So I thought taking a picture to see how it looks (all the cookery books have such amazing photos). When I did that I was happy as my dish too looked nice, so I thought, great…another topic for my post :-).
Here we go…
a) 2 capsicum (shimla mirch)b) 1 potato (aaloo)c) 2 tomato (tamatar)d) 1 onion (pyaaz)e) 2 tbsp oil (tel)f) 1 tbsp cumin seeds (jeera)g) ½ tsp turmeric powder (haldi)h) 3 tsp coriander powder (dhania)
II) Method:Chop onion and capsicum thinly while potato and tomato in cubes. Heat oil. Add cumin seeds and then chopped onion. Then add potato, mix well n lower the heat. 2-3 minutes later add capsicum, mix well and let it cook. After 2-3 minutes add turmeric and coriander powder, mix well and let it fry. (The secret is in letting the spices fry well as uncooked or half cooked spices spoil your dishes (S’s tip)). Five to seven minutes later smell and check if it smells fried. Add tomato and salt and mix well. Cover it with a lid and let it cook on low heat for 15-20 minutes. (After adding tomato and salt you can also transfer the content to a microwave safe bowl and microwave it for five minutes).
If you want you can garnish it with freshly chopped coriander leaves.
