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
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.