Capsicum is a quite a key supplementary vegetable in oriental dishes, particularly Chinese and Thai if one forgets to mention green salad. We as Indian with the inherent expertise of making curry of everything, can’t afford to leave capsicum either out of the grasp 😉 On a serious note, spicy capsicum curry with cubed potato can make into quite a lovely dish which goes really well with chapatti. Here I share such a recipe which I try often during winter with abundance of capsicums.
Ingredients to serve 2-3 :
- Capsicum or Green bell pepper – 3 (large size)
- Potato – 2 (medium size)
- Onion – 2 (medium size)
- Tomato – 1 (small)
- Green chilli – 2
- Cumin seeds – ½ teaspoon
- Cumin powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Turmeric powder – ½ teaspoon
- Red chilli powder – ½ teaspoon
- Salt to taste
- Pinch of sugar (optional)
- Mustard oil – 4 tbspoon
Wash and cut the capsicum into medium size squares.
Peel the potatoes and cut into small cubes.
Roughly chop the onion and tomato.
Heat oil in a kadai over medium flame. Add cumin seeds and let them splutter.
Add potato cubes into the oil and fry for 2-3 minutes. Also add salt and turmeric powder while frying the potato.
Add chopped onion and fry till it gets translucent.
Add chopped tomato and slit green chilli, cook till tomato gets soft.
Add cumin powder, coriander powder and red chilli powder. Cook the spices till their raw flavour disappears.
Now add the capsicum and mix well with the potato mixture.
Sprinkle some sugar over the capsicum and give it a good stir. Cover the kadai with a lid and let the capsicum cook over low flame. Add 2-3 tbspoon of water if the vegetables start sticking to the bottom.
Put the gas off as the capsicum is well cooked.
Transfer the curry to a serving bowl and serve with roti.