Capsicum & Potato with Besan

 

While potatoes are a must in most of the gravy style Indian curries, they are fun to work with in dry subzis too. They gel well with other veggies as in vankaya-bangaladumpa koora or as in this one where it is paired with capsicum. Potatoes bring in extra flavor and substance to the dish. Addition of besan/ chickpea flour not only compliments the veggies but enhances the essence of this simple dish. This is easy & quick enough to be part of a substantial meal and for those 'Cook for yourself' moments.  

List of Ingredients:  
1 Capsicum - stalk & seeds removed and chopped 
2 Potatoes - peeled and cubed 
2 Tbsp of besan (gram flour) 
1 tsp each - Chili powder & salt 
For tadka: 2 Tbsp oil, turmeric powder, curry leaves, 1 tsp each of mustard seeds, chanadal, uraddal & cumin seeds  

Cooking:  
Heat oil in a non stick saute pan and add all the tadka ingredients except the turmeric powder. Saute for a few seconds. When the dals turn reddish and the mustard seeds start to pop, add the turmeric and the potato cubes. 
Stir well once and let the potatoes cook on low flame, covered. Keep checking and stirring in between. 
When they are half done, add the capsicum and continue cooking till both the veggies are done. 
Then add the besan, chili powder and salt and stir so that the veggies are coated well with besan. 
Heat for 2 -3 minutes more till the raw smell of besan disappears and turn off the stove.  
Serve warm with rice or rotis.

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