It has been a long and tiring few weeks. Long and tiring due to too much travel for work. From the past 6 weeks, I have been traveling continuously. There are not too many flight options to Pennsylvania, so have to drive almost 150 miles. And I just dislike driving. However, one advantage of driving is I can pack my lunches and dinners. So, the weekend is spent mostly preparing all kinds of rice dishes, upma, chapathis, parathas, and vegetables.
I usually make all vegetables with Palyada Pudi. The recipe is almost similar to Vangibath Powder, which is posted here:
However, this time I was tired of eating the same. So, decided to make a slight change and the recipe was just so delicious. You all know what I do when something tastes good, right? Take pictures and post it. So, here is the recipe for the same. You can make this on Thursday’s and other days you are fasting since it has no onion or garlic.
- 4 potatoes washed, boiled and cubed
- 2 Capsicum/Bell Peppers chopped into big peices
- 2 large tomatoes finely chopped
- 1/4 bunch coriander leaves
- 2 tsp crushed dried fenugreek leaves – Kasuri Methi ( you can use fresh as well)
- 1 tsp Red chilli powder
- 1/2 tsp coriander powder
- 1 tsp Garam Masala Powder ( Homemade – See link above)
- For seasoning – Oil, mustard seeds, Jeera, Turmeric
- Salt to taste
- Boil potatoes in pressure cooker with skin. When it is cool, remove skin and chop into big pieces.
- Chop capsicum. Microwave them until tender
- Heat oil in a pan, add mustard seeds, Jeera, Turmeric.
- Next, add tomato and fry until it becomes soft and like a paste.
- Add red chilli powder, coriander powder, fry for a few minutes
- Now, add capsicum, potatoes and mix well. Add salt.
- Add crushed dried fenugreek leaves – Kasuri Methi, add garam masala.
- Once all the vegetables are combined, add finally chopped coriander leaves.
- Serve with chapathis and Yogurt
The vegetable is spicy, tasty and goes very well with chapathi and yogurt. If you don’t like too much spice, reduce the amount of red chiili powder.