Potato Capsicum Curry

This is a very simple side dish that pairs equally well with rice – dal and rotis. It is one of those “curry in a hurry” type of dishes. The addition of capsicum to this plain jane potato dish takes it to a whole new level. It is a different matter that I love my plain jane potato dish just as much.

2 large potatoes, washed and scrubbed

2 large Capsicum, roughly chopped
1 tbsp Oil
1 tsp Cumin Seeds
1/4 tsp Mustard Seeds
1/4 tsp Asafoetida
1 tsp Chilli Powder
1/2 tsp Turmeric Powder
1 tsp Cumin-Coriander Powder
Salt to taste

Cut each potato (with the skin on) in two. Cut each half lengthwise in 2 and then cut finely width wise. You will have quarter circles (kind of triangular) pieces.

Heat the oil, add the mustard, asafoetida and cumin seeds. When the mustard splutters, add the chopped capsicum and fry for a minute or two. Add the potatoes, salt, chilli, turmeric and cumin-coriander powders. Cover and cook for 4-5 minutes. When the potatoes are cooked, remove the lid and allow the potato pieces to crispen to a nice brown.

Sometimes, I mix this with hot rice and eat it as it is. At times, it goes in our lunch box with rotis. At others, it is a side dish with dali saar and rice or sambar and rice. I'd been meaning to post this during the Potato festivals, but it looks like it will now make its way to this month's JFI.