Tangy Capsicum Potato


1 cup Capsicum chopped (Mixed colors or a single color)
1 cup Potato chopped
½ a medium sized Onion chopped
2 Green Chillies chopped
2 Garlic cloves chopped
Curry Leaves
½ teaspoon Turmeric powder
½ teaspoon Red chilli powder
1 tablespoon Oil
1 teaspoon mustard seeds
½ teaspoon Jeera (Cumin) seeds
Corriander to garnish
1 tablespoon lemon juice
Salt to taste


1. Blanch Potatoes and set aside.
2. Heat oil; add mustard seeds, cumin seeds, curry leaves.
3. Add onion and saute till translucent.
4. Add garlic and saute. Add turmeric powder, capsicum and saute.
5. Add blanched potato and salt.
6. Mix well, add the lemon juice and garnish with corriander.

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