Ingredients:
Green Capsicums – 2, large, seeds discarded and cut into 2 inch cubes
Potatoes – 2, large, peeled and sliced into thick fingers
Onions – 2, medium, layers separated and cut into 2 inch cubes
Garlic Paste – 1/2 tsp
Red Chilli Powder – 1 tsp
Turmeric Powder – a pinch
Cumin Powder – 1 tsp
Salt – 3/4 tsp
Tomatoes – 2, medium, finely chopped
Sugar – 2 tsp
White Vinegar – 1 tblsp
For the Seasoning:
Oil – 4 tblsp
Mustard Seeds – 1/4 tsp
Curry Leaves – 6
Fenugreek Seeds – 1/4 tsp
For Garnish:
Coriander Leaves – 1/2 cup, finely chopped
Method:
1. Heat oil in a heavy bottomed pan on moderate heat.
2. Add the mustard seeds, curry leaves and fenugreek seeds.
3. Crackle the mustard seeds and then add the garlic paste.
4. Fry well with a little water.
5. Add the red chilli powder, turmeric powder, cumin powder and salt.
6. Fry for about 5 to 6 minutes.
7. Add the tomatoes and cook on high heat, stirring vigorously for another 5 minutes.
8. Add the potatoes and cook for another 5 minutes.
9. Add the capsicums and onions and cook on low heat till tender but crisp.
10. Add the sugar and vinegar.
11. Let it simmer for 4 to 5 minutes.
12. Garnish with coriander leaves.
13. Serve hot.
