Potato Capsicum Dry Sabji, made in the Vaishnava style


4 medium sized potatoes

3 medium sized capsicum (green bell pepper)

1 stalk of curry leaves

¼ tsp hing (asafoetida) (organic heeng)

1 tsp cumin seeds (cumin seeds)

½ tsp turmeric powder (organic turmeric powder)

½ tsp red chilli powder (indian chilli powder)

¾ tsp garam masala (garam masala)

1 tsp amchur powder ( dry mango powder)

5 tbsp cooking oil, preferably peanut oil

Salt to taste

A handful of coriander leaves for garnish.


Peel and slice the potatoes into thick semi-circle slices.

Slice the capsicum too into thick semi-circular slices

Heat the oil. Add hing. Add cumin seeds. Let them crackle. Add curry leaves.

Add the potatoes. Saute them till they turn a little brown and crispy and are half cooked.

Now add the capsicum. Mix well on medium to low flame.

Add turmeric and red chilli powder. Saute for another 2 minutes.

Cover for a few minutes while checking in between.

Once both vegetables are cooked, add garam masala and amchur powder. Mix well.

Garnish and serve hot.


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