Dr. Chef Damu

Aloo Shimla Mirch

INGREDIENTS

Capsicums - 6
Potatoes - 2
Asafoetida - 1 pinch
Split Cashewnuts - 2 tsp
Peanuts - 2 tsp
Tamarind Juice - 1/2 tsp
Jaggery - 1/2 cup
Coriander Leaves - 2 tbsp
Oil - 100 ml
Salt to taste
Roast and Grind to a paste:
Chana Dal - 2 tbsp
Sesame Seeds - 2 tbsp,
Coriander Seeds - 1 tbsp
Red Chillies - 5

METHOD
1. Heat 4 tbsp oil.
2. Fry capsicums and potatoes.
3. Add the asafoetida, cashewnuts and peanuts.
4. Fry for 5 minutes.
5. Add the ground masala, tamarind juice and jaggery.
6. Cook on a slow fire till done.
7. Add salt and simmer.
8. Add water if needed.
9. Garnish with coriander leaves.
10. Serve with chapatti.