Aloo Pepper Fry

Potatoes are something that everybody loves to eat. A handy vegetable that stores for a longer period than when compared to its other friends is a must have in your kitchen to make a sumptuous side dish whenever you are out of any other vegetable for chappati or puris.  All you have to do is reach over to the potato basket and let your imagination run riot and voila you can almost feed an army. Today’s recipe is something that could be used as a two in one that could be served with rice and also with rotis. Have a blast. You’ve got try this combi. It really is yummy.

  • Aloo / potatoes – 3, medium size
  • Onions – 1, chopped fine
  • Coriander – 5 tbsp finely chopped
  • Turmeric powder – ¼ tsp
  • Freshly ground black pepper corn – 1 tsp
  • Salt – to taste
  • Oil – 2 tbsp
  • Lemon wedge (optional)
For tempering:

  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Curry leaves – 5 to 6
Scrap the skin of the potatoes and chop them into cubes. Pressure cook them till they are soft and firm. In a kadai heat the oil. Add the mustard seeds. When they splutter add the cumin seeds, curry leaves, chopped onions and keep sautéing till the onions turn pink and soft. Now add the turmeric powder, potato cubes, salt, pepper powder and mix well. Cook for 5 mins and serve garnished with chopped coriander and a dash of lemon squeezed over it.

This goes well with sambar rice. You can serve this with chappatis. Since this is a dry preparation wrap this in chappatis like making rolls, which would make a nice lunch box treat.
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