>> Monday, November 11, 2013
Capsicum Aloo Subji
Capsicum - 2 big / 3 cups
Aloo / Potato - 1 big
Nigella Seeds / Kalonji - 1 tsp
Fennel Seeds - 1 tsp
Salt to taste
Turmeric powder a pinch
Red Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Oil - 2 tsp
How to make the Capsicum Aloo Subji
Heat a non stick pan with oil, add the kalonji, saunf. Sauté for couple of minutes. Add potatoes cubed into small pieces. Sauté well. Add salt and turmeric. Cover with lid and simmer for 5 - 7 mins, stirring in between.
Meanwhile dice the washed de-seeded capsicum into small pieces of the aloo size. Add it to the pan and sauté well. Now add the red chili powder, coriander powder and combine everything together.
Simmer and cook for 10 mins, stirring in between. Once the capsicum is soft and cooked well, switch off.
Serve hot with rotis
Once the capsicum gets soft, the subji is not so much as you might expect it before cooking.
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