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| Capsicum and potato garnished with coriander. |
- Brian Mendonca
Ingredients
Capsicums (4)
Potatoes (3)
Chilly powder (1 tsp)
Turmeric (1 tsp)
Asafoetida (1/2 tsp)
Mustard seeds (1 tsp)
Cumin seeds / Jeera (1 tsp)
Oil (2 tbsp)
Groundnuts
Fresh Coriander
Curry leaves (3 sprigs)
Lemon (1 tsp)
Salt
Coconut and cashew nut masala
Prep
Boil the potatoes in a pressure cooker till they are soft. Wait for 4 to 5 whistles. Peel the potatoes under running water. Chop them into bits of half inch size. Put oil in a kadai and add mustard seeds. After they splutter add cumin seeds and asafoetida. Add curry leaves. Add chilly powder and turmeric powder. Toss the cut capsicum into the vessel and stir it well. Add salt to taste. When the capsicum is cooked add the boiled potatoes. Stir. Add the coconut and cashew nut masala. Mash some ground nuts and add them. When the bhaji is tempered add lime and fresh coriander leaves for garnishing.
Tip
Cover the kadai for the capsicum to cook. Put water over the lid. Check if the capsicum is cooked.
Taste
The preparation tasted a bit bland. I felt I could have cut the potatoes into smaller bits. I desisted from garnishing it with coconut as I wanted the original flavour.
Backstory
This recipe was shared by Raksha Kamat in 2011. I liked the way she tried her best to make a vegetable without onions, garlic or chillies to observe the ritual of Sankashti Chaturthi which her mum reminded her about.
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Pic taken by Brian Mendonca at Porvorim on 6th June 2023. Base recipe of 'Potato Capsicum Fry' by rakshaskitchen(dot)com. Updated 16/6/23.
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