Capsicum Potato Fry

This is an easy to make vegetable side dish which goes very well with chapati as well as dal rice,can be made in a jiffy..

I love it when it’s overcooked and turns out a bit crispy…shengdana kut adds required crunch to the dish…

Ingredients:

1 cup Capsicum(diced)

1/2 cup Potato(deskinned & diced)

1 tbsp Oil.

1 tsp Mustard seeds.

1/2 tsp Jeera .

1/4 tsp Asafoetida.

1/4 tsp Turmeric Powder.

1 tsp Dhana jeera powder.

Salt to taste.

2 tbsp Shengdana Kut.(roasted and powdered peanuts).

Method:

In a pan heat oil.

Add mustard seeds,jeera asafoetida let it splutter.

Add diced potatoes and stir fry on high flame for 2 minutes.

Add capsisum,turmeric powder,dhana-jeera powder and salt,mix well.Cover and cook for 5 to 6 minutes,stir once in between.

Once potatoes are cooked add shengdana kut and chopped coriander leaves,mix well.

Remove from heat.

Serve hot with chappati.

Happy Cooking !!!

Sameera.

Published by Sameera's Kitchen

A little blog about ordinary and extra ordinary cooking that I do on daily basis for me and my loving family,I am a working woman pursuing an exiting career in aviation industry,with a ten year old kid.. with whatever little time I have spare in my hand after doing day to day chores......I utilise it for cooking and baking......It refreshes me completely.

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