This side dish is a dry curry that pairs perfectly well with both rice and chappathis. You can also prepare kids lunch box with placing the subzi in the middle of a chappathi by rolling them for their school.
Potato - 2
Capsicum - 1
Onion - 1
Red chilli powder - 1 tsp
Turmeric powder - ¼ tsp
Mustard seeds - ½ tsp
Salt - to taste
Coconut oil - 3,4 tbsp
Cook potatoes with enough water till soft. Peel off the skin and cube them into big pieces and keep aside. Chop onion and capsicum into cubes. Heat a pan with oil. Add mustard seeds, when they splutter, add onions and capsicums. Saute till it becomes translucent/ soften. Add cubed potatoes, turmeric powder, red chilli powder, salt and mix well. Cook over medium flame for 4,5 minutes, mixing in between till the raw smell of the spice powders go off and the vegetables get slightly rosted. Serve hot with either rice or chappathi’s
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