Ingredients:

• 4 – medium sized Potatoes
• 2 – medium sized Capsicum
• 1 – big Onion
• Red Chilli powder as per your taste
• 1 tsp – dhaniya Jeera powder
• 1/2 tsp – Aamchur
• 2 tbsp – besan

Method:

1. Cut the onion into long slices. Fry them with very little oil until golden brown. Potatoes need to be cut into medium sized cubes.
2. Add them to the fried onions until semi cooked. Add salt as per your taste.
3. Capsicum, cut into medium sized squares, can be added when potatoes are semi cooked.
4. Once the vegetables are almost cooked, turn the flame very low
5. Take about 50-75 ml of oil in a separate kadai.
6. When the oil is heated, add besan, dhaniya, jeera, red chilli powder and amchur.
7. In less than a minute, the mixture will become thick gravy.
8. Add this gravy to the almost cooked vegetables and let them get fully cooked for about 7 mts on low flame.

Recipe courtesy of Vidya Ram