Monday, January 26, 2015

CARROT, POTATO AND CAPSICUM STIR FRY

CARROT, POTATO AND CAPSICUM STIR FRY

January 26 is our Republic Day and it has for the past few years become common for us to prepare some dish which is tricoloured on this occasion. After making the usual sandwiches, idlis, upma etc I decided to try something different this year.

I made this dish - Tricoloured Veggies- using carrot, potato, and capsicum. To give it a different taste from the usual, I have added garlic and vinegar to give an Indian-Chinese flavour to this Carrot, Potato and Capsicum Stir Fry.



Ingredients:
  • Carrot, large,1
  • Capsicum, medium-sized, 1
  • Potato, medium-sized, 1
  • Garlic, 1-2 pods
  • Oil, 1 tbsp
  • Vinegar, 1/2 tbsp
  • Pepper Powder, to taste
  • Salt, to taste
Method:

Wash and cut the carrot and potato into strips.
Apply salt to the potato strips and keep aside
Wash, de-seed and slice the capsicum into strips
Chop the garlic fine
Heat oil in a thick bottomed pan, when it gets heated add the chopped garlic and saute till it turns slightly golden and you get a good aroma
Add the potato and carrot strips
Cook keeping it covered on low/medium flame stirring from time to time
When potato and carrot are nearly cooked, add the capsicum strips and salt to taste.
Remember that some salt has already been added to the potato.
Cook for a few minutes more taking care that the capsicum remains crisp and does not get overcooked
Sprinkle freshly ground pepper powder and lastly add the vinegar and mix thoroughly