Ingredients:
Potatoes: 2 cubed
Green pepper/capsicum: 1 cubed
Tomato: 1 deseeded and cubed
Fresh red chilly: 1 chopped (optional)
Chili powder: 1 tsp
Turmeric powder: ¼ tsp
Ketchup: ¾ tsp
Salt to taste
For tempering:
Oil: 2 tsp
Mustard seeds/rai: ½ tsp
Split black gram/urad dal: ½ tsp
Method:
Heat ½ tsp oil in a pan. Add capsicum, little salt and cook on medium heat for 3-4 mins. Transfer to a bowl.
Heat remaining oil. Add mustard seeds and once it splutters, add urad dal. After a minute, add potatoes, little salt and cook for 5 mins on medium heat.
When it is half cooked, add 3-4 tbsp of water and cover and cook on medium heat for 5 more mins.
Add chili powder, turmeric powder, sautéed capsicum, fresh chopped red chilies and salt (if needed). Cook on slow flame for 5 mins.
Add ketchup and stir well.
Done!
Serve with chapatti or dal rice.
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