Carrot and capsicum with potato is a sukhi subzi which can be served in the main course like lunch or dinner with roti, parantha or rice. It is a healthy and tasty dish.
Carrot – 2 to 3 piece medium
Capsicum – 1 piece
Potato -1 piece
Tomatoes – 1 to 2 piece
Mustard oil – 2 teaspoon
Asafetida – ¼ teaspoon
Cumin seeds- ½ teaspoon
Whole red chili – 1 piece
Coriander powder – ½ teaspoon
Turmeric powder- ½ teaspoon
Red chili powder-1/4tsp
Take mustard oil in a kadhai .
I prefer it for cooking vegetable because it gives a unique taste but you can try anything you usually use.
Temper with usual asafetida , cumin seeds and whole red chili .
Add coriander powder, turmeric powder and red chili powder.
Sauté little and then add chopped vegetables with salt except tomato.
Cover and cook for about 15 minutes.
Check whether the vegetables have gone soggy and then add chopped tomatoes.
Cover and cook again for 5 to 10 minutes.
Add chopped green coriander to garnish.
Carrot Capsicum in Potato is be served with Roti , Puri, Parantha or Rice. It is excellent in taste and healthy dish too.
Recipe Credit Ruchi Shankhdhar