This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
- Potatoes – 300gms
- Capsicums – 250gms
- Cumin Seeds – 1/8tsp
- Turmeric Powder – 1/4tsp
- Red Chili Powder – 1tsp
- Roasted Cumin Powder – 1/8tsp
- Coriander Powder – 1tsp
- Garam Masala Powder – 1/2Of1/8tsp
- Dried Mango Powder (Amchur) – 1/8tsp
- Salt – To Taste (1/2tsp + 1/8tsp)
- Oil – 1 1/2Tbsps
Take potatoes into a bowl and add water. Wash the potatoes well in water by rubbing between fingers. Peel potatoes using a peeler. Cut the potatoes into medium sized cubes. Take potato pieces into a bowl and add water. Wash potato pieces well rubbing between fingers to remove excess starch. Wash potato pieces well changing water till the potato pieces are clearly visible under water. Take the washed potato pieces into a microwave safe bowl and add 25ml water. Place the bowl in microwave oven and cover it partially. Cook the potato pieces on high power for 7 minutes. After 3 minutes standing time, remove the bowl from oven and observe that potato pieces are just cooked but not mushy.
Take capsicums into a bowl full of water and wash them thoroughly. Cut the capsicum near the stem and remove the seeds portion. Cut the capsicum into medium sized pieces. Similarly cut the other capsicum too into pieces. Take the capsicum pieces into a microwave safe bowl and add 15ml water. Place the bowl in microwave oven and cover it with a lid partially. Cook the capsicum pieces on high power for 5 minutes. observe that capsicum pieces are just cooked.
Take a plate and add red chili powder, coriander powder, roasted cumin powder, dried mango powder and garam masala powder and keep it near the stove.
Heat a pan and add oil to it. When oil is hot add cumin seeds and fry till they splutter. Then add cooked potato pieces and cooked capsicum pieces and mix well. Add turmeric powder and salt to the pan and mix well to coat all the vegetable pieces. Cover the pan and cook the vegetables on medium flame for 2 minutes. Remove lid and mix the curry. Adds the spice mix and mix the vegetables to coat the spices well. Fry the curry on low flame for 2 minutes and mix well with a ladle. Fry again on low flame only for two more minutes so that the vegetables become slightly crispier. Once done, transfer the curry into a serving bowl and serve with hot rice, rotis or just serve as a starter.
This curry tastes good when used as stuffing in braided bread, stuffed buns and curry puffs.
This is a super easy recipe and can be made in a jiffy.
Points To Notice:
When vegetables are cooked in microwave oven, they are just cooked without making the vegetables mushy. If microwave oven is not there, add the cut vegetables after cumin seeds are spluttered and sprinkle few drops of water and cook covered. In between, check and sprinkle water as much required and cook covered till the vegetables are fully cooked. Remaining procedure follow as shown in the movie.
All the spices added are to taste so adjust accordingly.
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