• 1/2 kg capsicum (coarsely chopped)
• 3 big potatoes (peeled and chopped
• 1 tbsp ginger minced
• 6-7 cloves garlic chopped
• 2-3 green chillies finely chopped
• 2 small onions chopped
• 2-3 tomatoes chopped
• A pinch of asafoetida
• 1/2 ts cumin seeds
• 1/2 tsp red chilli powder
• 1/2 tsp fenugreek seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• 1/2 tsp dried mango powder
• 1 tbsp fresh coriander leaves chopped
• 2 tbsp oil
• Salt to taste

Heat the oil in a non-stick pan. Add fenugreek and seeds, allow to splutter them.

Add chopped onions and asafoetida.Stir fry the onion until it turns pink.

After the onion changes its color, add ginger, garlic and green chillies.Saute continue with onions.

Now add potatoes and capsicum, also season with salt and spices.Stir continue and cook on medium high flame.

You can add some more oil during its cooking to avoid the burning and sticking of the sabzi in the bottom of the pan.
Cook together for 5-6 minutes and add chopped tomatoes.

Cover the pan with its lid, simmer the flame and leave to cook until it tenders and moisture evaporates.
In between stir 2-3 times.

Finally garnish the sabzi with chopped cilantro and serve hot with roti or naan.

by Pak101.com (few years ago!) / 1820 views