Monday, January 4, 2016



Capsicum is a versatile vegetable and I use it fairly often to make dishes as diverse as Capsicum Raita , Capsicum Masala Rice, and Capsicum Tomato Curry. This vegetable also provides several health benefits.

Capsicum and potatoes make a good combination.This dish is adapted from a recipe shared by my friends Vidya Nayak Shenoy and Shyamala Kini.  In this easy to make dish, I liked the crunchiness of the capsicum and the taste being enhanced by the coarse peanut powder. I have not used this, but if you so prefer you can garnish with coconut gratings.

  • Capsicum, medium-sized, 3
  • Boiled Potatoes, medium-sized, 2
  • Cumin Seeds (Jeera), 1/2 tsp
  • Red Chilli Powder, 1 tsp, or to taste
  • Coriander Powder, 1 tsp
  • Cumin (Jeera) Powder, 1/2 tsp
  • Turmeric Powder (Haldi), 1/4 tsp
  • Peanuts, roasted and crushed, 3 tbsp
  • Oil, 1 tbsp
  • Salt, to taste


Wash and cut the capsicum into cubes after discarding the seeds.
Peel the boiled potatoes and cut them into cubes
In a small pan, dry roast the peanuts and when they cool, remove the skin and grind to a coarse powder
Heat oil in a thick-bottomed kadhai. When it gets hot, add the cumin seeds and when they sizzle add the capsicum cubes and a little salt and cook covered for a few minutes. There is no need to add water. Ensure that the capsicum gets cooked yet remains crunchy  
Next add the turmeric powder, red chilli powder, coriander powder, cumin powder, and a little salt and mix well. Remember that some salt has already been added.
Now add the cubed potatoes, and cook over medium flame till the capsicum and potatoes are well-blended with the spices
Lastly, add the roasted and crushed peanut powder and mix well.

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