1tablespoonKaaram / Dry Chilli Powder / Paprika(or as per taste)
Ingredients for Tempering:
¼teaspoonSesame seeds / Til / Nuvvulu
½teaspoonSplit Yellow Gram dal / Chana Dal / Senaga Pappu
½teaspoonUrad Dal / Split Black Gram
¼teaspoonMustard Seeds / Aavaalu
¼teaspoonCumin Seeds / Jeera
Firstly wash the potatoes and capsicum.Peel the potatoes & onion. Dice them that's cut all of them into cubes.
Put a frying pan on stove top under medium flame, add the oil and let it heat.Add all the 'Ingredients for tempering' and saute them.Then add the curry leaves and dry red chillies.
Immediately, transferall the pieces of onion, potatoes and capsicum.
Add the salt and give a perfect mix such that the salt is coated through all the pieces. Add the water, cover the pan completely with lid, for 7-8 mins. Let it steam cook.But keep mixing for every minute so that the content doesn't stick to the pan.
Later remove the lid, give a stir and check if the veggies are softened or not.If not, put the lid back let them cook for 3-4 mins.more. If yes, remove the lid, let it cook without lid for 3-4 mins.
When the wetness from water/steam is evaporated, then add the spices>>> turmeric powder, red chilli powder, sesame seeds powder / nuvvulu podi and coriander / dhaniya powder.
Give everything a thorough mix and let it stay on the stove top for 1-2 mins, without lid.Switch the flame off, transfer the curry into a serving bowl. Done!!
Please see the MAIN POST for step wise PICS & recipe TIPS!
Keyword Aloo Shimla Mirch Sukhi Sabzi recipe, Indian style dry curry wtih Bell Peppers, potato & bell peppers spicy curry