POTATO CAPSICUM GRAVY

ITEMS REQUIRED:

Potato                                  2 (big)

Capsicum                            1(big)

Onion                                    2(big)

Tomato                                1(big)

Curry leaf                            1 strip

Coriander leaves           1 handful

Chilly powder                  1 spoon

Dhania powder               ½ spoon

Salt                                         as required

Turmeric powder           a small pinch

Cooking oil,mustard  for tempering

METHOD:

• Cut potatoes,  into fairly big pieces as shown, after peeling off the skin.
• Cut capsicum, onion and tomato into big pieces.
• Heat oil in kadai, add mustard , curry leaves , potato and capsicum.
• Add salt and other powders, sauté and mix well and sprinkle little water, keep burner in medium flame and close kadai with lid.
• Grind onion and tomato as a fine paste and add to kadai, when it is 80 % cooked.  ( if required, you can fry the paste in little oil to get rid of the raw smell, but I didn’t do that).
• Mix well and keep it closed for the gravy to get cooked fully.
• Once done, switch off and garnish with coriander leaves.

Very good with chapathi.