Ingredients:
Onions – 1/4 cup, finely chopped
Tomatoes – 1 cup, chopped
Potatoes – 1 cup, cubed
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Cumin Powder – 1/2 tsp
Salt – 1/2 tsp
Capsicum – 1 cup, chopped (green)
For Tempering:
Oil – 3 tblsp
Cinnamon Sticks – 2 one inch pieces
Fennel Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Method:
1. Put the oil in a pan over medium heat.
2. When the oil is hot add the cinnamon sticks, fennel seeds and cumin seeds.
3. Stir for about 30 seconds.
4. Add the onions and tomatoes to the pan.
5. Stir-fry for a minute.
6. Add the potatoes and turmeric powder.
7. Stir well.
8. Cover and cook with 1/2 cup of warm water over medium heat for 2-3 minutes.
9. Sprinkle in the chilli powder, cumin powder and salt.
10. Mix well and cook till gravy is thick.
11. Stir in the capsicum.
12. Cook covered over medium heat till the vegetables are tender.
13. Serve warm.
