This potato-capsicum(shimla mirch/bell peppers)stir fry is a quick and easy one from the Indian cuisine. This is one dish that I make atleast once a week. Now with the bell peppers in season, this is a simple and easy easy with the popular potatoes and capsicum combined with a dash of cummin seeds and flavored with curry leaves. Ingredients:
Potatoes - 2 (medium sized, cut into small pieces)
Capsicum/ Bell Peppers/ Shimla Mirch - 1 (big)
Onions - 2 (cut into thin long slices)
Turmeric powder - 1/4 tsp
Cummin seeds - 1 tsp
Curry leaves 8 to 10
Salt to taste
Oil - 1 tbsp
Water - 1/4 cup
Method:
1- Take a pan and add in the oil. Now add the cummin seeds and when they turn golden add the chopped onions.
2- Saute the onions till they turn soft and slightly golden in color. Now add the potatoes, turmeric powder and salt. Mix well. Add the water and cover and cook on low flame for approximately 5-7 minutes, stir occasionally. Add in the curry leaves too.
3- Open and stir and saute and let cook till the potatoes turn golden brown. Garnish with a few fresh curry leaves.
Serve with - Roti or Rice
