Mirapakaya - Aloo Koora (Peppers - Potato Curry)

Cubanelle / Banana Peppers

After my recent stint with jalapeno peppers to prepare Mirchi Ka Salan, I am trying to get myself acquainted with more varieties of peppers. Since, I am still at initial stages of knowing them, I am going with milder varieties. We bought some Cubanelle or Banana peppers, the long tapered ones to prepare bajjis. They are very mild, when it comes to the hotness level. Not at all hot, to be precise. I cooked the remaining peppers with potatoes, tomatoes and onions, sprinkled some sambhar powder to make it spicier and prepared delicious peppers - potato curry, to go with rotis.
Any variety of chillie / pepper go by the name of mirapakaya (Plural -mirapakayalu) in Telugu, my mother tongue. Mirapakaya - Aloo Koora (Peppers - Potato Curry), my 'M' entry of Nupur's A-Z event.

Peppers - Potato curry

Ingredients:
Cubanelle (Banana) Peppers - 4
Potatoes - 2
Tomatoes - 2
Medium sized onions - 2
Sambhar Powder (like MTR brand or homemade) - 1 Tbsp
Chillie powder - 2 tsp or accordingly
Salt - Accordingly
Oil - 2 Tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - A few
Turmeric powder - 1/2 tsp

Preparation:
Cut all the vegetables into small bits.
Heat the oil in a deep sized pan (karhai). Add mustard seeds and cumin seeds. When mustard seeds start to crackle, add turmeric powder and curry leaves. Saute for a few seconds and add onion. Lower the heat and fry onions till they turn light golden brown. Then add peppers, potatoes and tomatoes. Add a cup of water and cover the pan with a lid. Cook the mixture till all the vegetables are done. Adjust the quantity of water, if needed (to form the gravy). Add sambhar powder, salt and chillie powder. Let it simmer for a few minutes. Turn off the stove.
Serve hot with rotis.

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