Monday, June 20, 2016

Aloo Capsicum Sabzi | Dry Sabzi for Roti

Roti-Dal-Sabzi can make me a very happy person.I hear my friends complain all the time about the trouble of kneading the dough,rolling the chapathi and cooking it on the tawa in this blistering Chennai heat,but me,anything is bearable when you are rewarded with warm,soft chapathis,even better when paired with delicious side dishes like these.

When I was pregnant and perennially hungry,I used to make chapathi in bulk and store in the fridge.Whenever hunger pang struck me,I heated up one chapathi,added any sabzi cooked that day on top,rolled and relished.My amma says that's the reason why Arjun loves chapathi :)

Aloo-Capsicum sabzi is a very simple one you can whip up in a jiffy.It is inspired by my friend's cook who made this while we were at her place for dinner one night,along with some Jeera rice and Paneer Makhni.
Aloo-Capsicum Sabzi

Ingredients

Potato - 2 medium,thinly sliced
Capsicum - 1 medium,sliced
Oil - 1 tbsp
Jeera - 1/4 tsp
Onion - 1 medium,finely chopped
Red Chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Jeera powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Garam Masala - 1/4 tsp
Salt to taste
Coriander leaves - 3 tbsp,finely chopped

Method

In a kadai heat oil and splutter jeera.Add onions and saute till it softens lightly.
Add the masala powders and give a quick mix,take care the flame is on low so that the spices do not burn.
Mix in the potato and capsicum,add salt to taste.Mix well so that the spices and salt coat the vegetables well.
Cover and cook on medium heat till the vegetables are cooked.No need to add any water.
Once the vegetables are cooked,open the lid and keep the flame on high so that the vegetables crisp up a bit.Mix in coriander leaves and switch off flame.


2 comments :

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Love,
Divya.

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