Ginger: 1” piece
Garlic: 4 cloves
Potato: 1 big
Coriander leaves: few
Curry leaves: few
Turmeric powder: 1tsp
Chilli Powder: 1tbsp (or less)
Coriander powder: 1tbsp
Garam Masala: 1tsp
Fennel Seeds Powder: 1/2 tsp
Coconut oil/refined oil: 4tbsp
Mustard seeds: ½ tsp
Method Of Preparation
Take 1/4th of 1 carrot and chop it finely and keep aside. (This is to add at the last stage)
Peel and cut potato and ¾th of 1 carrot into medium sized pieces.
In a pan add some water and salt and cook potato and carrot. Keep this aside.
Heat oil in a pan; splutter mustard seeds and add chopped onion and salt. When onion turns slight brown add ginger and garlic paste to it.
Stir for 1 minute and add chopped tomatoes.
When tomatoes are cooked well add turmeric powder, chilli powder, coriander powder and garam masala.
Stir for a minute and add cooked potato and carrot and diced capsicum to it.
Close with a lid and cook till the capsicum is 80% done. Switch off the flame and add fennel seeds powder, chopped coriander leaves, curry leaves and finely chopped carrot pieces.