Ingredients:

• 1/2 kg – Capsicum
• 6 – medium sized Potatoes
• 1 tsp – Fenugreek seeds
• 3-4 – Green chillies
• 1/4 tsp – Turmeric
• 1 pinch – Asafoetida
• 2 tbsp – oil
• Salt
• Coriander leaves – 1/2 bunch
• 1 tsp – Lemon juice

Method:

1. In a pan dry roast the fenugreek seeds lightly. Powder coarsely. Keep aside.
2. Next peel and cut potatoes into medium sized cubes.
3. Wash the capsicums and cut them into medium sized pieces after deseeding
4. Heat oil in a pan. When hot add the powdered fenugreek seeds and fry for 1 minute.
5. Next add slit green chillies and add asafoetida and turmeric
6. Put in potato cubes. Saute on high flame for 2 minutes
7. Put in cut capsicums and saute.
8. After 2 minutes reduce heat to medium, add salt to taste and cook till done.
9. Garnish with coriander leaves and lemon juice just before serving. Serve hot with rotis.

Recipe courtesy of Monisha