Recipe - Capsicum Aloo curry (Benguluru mirchi bangaladumpa koora)

Bell pepper and potato cooked in tomato sauce

Summary:

Bell pepper is good for anemia. Bell pepper is high in vitamin C and a good source of vitamin B6.

Bell pepper is also know as capsicum in some countries like India, New Zealand and Malaysia. Bell pepper are available in different sizes and colors like green, yellow, red and sometimes in purple. Each colored pepper has its own distinct flavor, and is used for different kind of cooking. Bell pepper of any color makes a good topping on pizza.

Adding potato and tomato to the green bell pepper gives nice flavor to the curry. This is one of the curries, I learnt to cook after I got married, and started cooking regular meals like a typical Indian house wife :-)

Process:

• Bell pepper/Capsicum - 2 medium size ( 2 cups chopped)
• Potato - 1 medium size (1 cup boiled)
• Tomato - 1 medium size ( 1 cup chopped)
• Onion - 1 small ( 1/2 cup chopped)
• Turmeric - 1/4 teaspoon
• Coriander powder - 2 teaspoons
• Red chilli powder - 1 teaspoon
• Salt - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Dry red chilli - 1 broken to 3 pieces(optional)
• Asafoetida - 1 pinch
• Oil - 2 teaspoons

Process:

Preheat oil in a wok/skillet on medium high. Add cumin seeds and dry red chilli pieces. Let the seeds splutter, add hing. After few seconds, add chopped onion, tomato, turmeric, coriander powder, salt and red chilli powder and saute for 2 -3 minutes.

Add boiled potato, chopped bell pepper and 1/2 cup of water, cover the dish and let it cook on low for 10minutes till all the spices are blended and cooked well. Tip: add roasted bell pepper, for the crispy texture to the potato sauce after 10minutes, to enjoy the crispier curry.

Garnish with cilantro and serve hot with rice or roti.

Preparation time: 20minutes
# Servings: 2 - 4