Sunday, November 9, 2008

Aloo tomato curry

4-5 large potatoes peeled and cut to cubes
1 large onion peeled and cubed
2 green peppers sliced
2 tomatoes cut
6-8 curry leaves,
1 tsp ginger paste
2 table spoons oil
Salt to taste
1tsp red pepper powder
For tempering:
2 tsp cumin seeds
1 tsp mustard seeds
2 teaspoons urad daal
A pinch of turmeric

Heat oil in a pan and add the tempering ingredients in order mentioned. When the mustard seeds start to splutter, add the red pepper, ginger paste and curry leaves. Stir in sliced green pepper onions and potatoes, mix in with a cup of water if requires and cook until potatoes are tender. Stir in tomatoes and mix. Cook for 5 more min. Adjust the salt and add red pepper powder and mix. Take off the flame and serve hot.
Serves 6
Serving tips: Serve hot or cold with plain rice or chapathi

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