Potato Capsicum Dry Cury / Aloo Shimla Mirch Sukhi Sabzi

Ingredients

• 1 cup Capsicum / Shimla Mirch ((diced))
• 1 cup Potatoes ((diced))
• 1 cup Onion ((diced))
• 1/4 cup Water
• 3 teaspoons Salt ((or as per taste))
• 1 teaspoon Chopped Ginger / Ginger Garlic paste ((optional))
• 5 count Curry Leaves ((optional))
• 3 count Dry Red Chilly
• 3 tablespoons Cooking Oil
• 1/2 teaspoon Turmeric
• 1 teaspoon Dhaniya / Coriander Seeds Powder
• 1 tablespoon Nuvvulu podi / Sesame seeds powder
• 1 tablespoon Kaaram / Dry Chilli Powder / Paprika ((or as per taste))
• 1/4 teaspoon Sesame seeds / Til / Nuvvulu
• 1/2 teaspoon Split Yellow Gram dal / Chana Dal / Senaga Pappu
• 1/2 teaspoon Urad Dal / Split Black Gram
• 1/4 teaspoon Mustard Seeds / Aavaalu
• 1/4 teaspoon Cumin Seeds / Jeera

Instructions

1. 1

   Firstly wash the potatoes and capsicum. Peel the potatoes & onion. Dice them that's cut all of them into cubes.

2. 2

   Put a frying pan on stove top under medium flame, add the oil and let it heat. Add all the 'Ingredients for tempering' and saute them.Then add the curry leaves and dry red chillies.

3. 3

   Immediately, transfer all the pieces of onion, potatoes and capsicum.

4. 4

   Add the salt and give a perfect mix such that the salt is coated through all the pieces. Add the water, cover the pan completely with lid, for 7-8 mins. Let it steam cook. But keep mixing for every minute so that the content doesn't stick to the pan.

5. 5

   Later remove the lid, give a stir and check if the veggies are softened or not.If not, put the lid back let them cook for 3-4 mins. more. If yes, remove the lid, let it cook without lid for 3-4 mins.

6. 6

   When the wetness from water/steam is evaporated, then add the spices>>> turmeric powder, red chilli powder, sesame seeds powder / nuvvulu podi and coriander / dhaniya powder.

7. 7

   Give everything a thorough mix and let it stay on the stove top for 1-2 mins, without lid. Switch the flame off, transfer the curry into a serving bowl. Done!!