A few basic ingredients tumbled in together and given a quick stir and just a green chilli to spice it all up with salt as a seasoning , and there we have a delicious vegetable preparation to eat with rice and dal or even with dosas or the ever favourite roti or pao.
The curry leaves and the mustard seeds give such a beautiful coating to the tossed potato and bell pepper and if that wasn’t enough , there we have a few tablespoons of freshly grated coconut to add some mild flavor and enhance the taste.
If the above few lines have tantalized and tickled your taste buds, here is the simple recipe for you to make it right away at your very own kitchen.
Ingredients:
1. One heaped cup of cubed potato
2. ¾ cup of cubed green bell pepper
3. One green chilli chopped fine
4. ½ teaspoon mustard seeds
5. A few fresh curry leaves
6. Salt to taste or about half a teaspoon
7. 3 tablespoons freshly grated coconut
8. Two tablespoons refined oil ( I used ground nut oil)
Method:
1. Take oil in a pan and warm it on medium heat , add the mustard seeds and the moment they begin to splutter , add the curry leaves followed by the green chilli.
2. Tumble in the cubed potato and sprinkle some water and give a good toss.
3. Cover and let the potatoes cook , stirring in between and if you feel that the potatoes are sticking to the pan then add a few tablespoons of water.
4. When the potaoes are cooked , that you could check by slicing through a cube with the spatula , tumble in the capsicum and stir fry for about 3-5 minutes without covering till the bell pepper / capsicum is cooked but still crunchy and green.
5. Add the grated coconut and season with salt and stir fry for 3- 5 minutes. Care is to be taken to stop the cooking if you feel that the coconut is changing the colour. The coconut should remain whitish and crunchy. The entire cooking is done on medium flame.
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