INGREDIENTS
Potatoes, Green bell peppers, Panchphoran, Turmeric, Green Chili paste, Ginger powder, Tandoori Masala, Coriander-cumin powder, Fresh lemon juice, Nylon Sev.
RECIPE
1. Peel and boil 2 big potatoes, cut them in 1” cubes.
2. Deseed 4 green bell peppers and cut them into 1″ squares .
3. Heat oil in a wok and add ‘panchphoran’ (a five-spice mix typical to Eastern India). When they start to splutter, add the potatoes and bell pepper.
4. Saute them for a couple of minutes and add a handful of ‘sev’.
5. Then add salt, turmeric, green chilli paste, ginger powder, Tandoori masala, coriander-cumin powder and allow the vegetables to roast slowly with the spices.
6. When the veggies brown lightly, add green chutney (a mix of coriander, mint, green chilies, chaat masala, sugar, lemon juice usually used for bhel and other chaat).
7. Mix all the spices and vegetables well and add half a cup of water.
8. Cover and allow to cook till the vegetables are tender and all the water has evaporated.
9. Serving: Transfer the cooked vegetable into a serving bowl, top with ‘sev’ for crunch and some grated carrot for additional texture and freshness.
1. Peel and boil 2 big potatoes, cut them in 1” cubes.
2. Deseed 4 green bell peppers and cut them into 1″ squares .
3. Heat oil in a wok and add ‘panchphoran’ (a five-spice mix typical to Eastern India). When they start to splutter, add the potatoes and bell pepper.
4. Saute them for a couple of minutes and add a handful of ‘sev’.
5. Then add salt, turmeric, green chilli paste, ginger powder, Tandoori masala, coriander-cumin powder and allow the vegetables to roast slowly with the spices.
6. When the veggies brown lightly, add green chutney (a mix of coriander, mint, green chilies, chaat masala, sugar, lemon juice usually used for bhel and other chaat).
7. Mix all the spices and vegetables well and add half a cup of water.
8. Cover and allow to cook till the vegetables are tender and all the water has evaporated.
9. Serving: Transfer the cooked vegetable into a serving bowl, top with ‘sev’ for crunch and some grated carrot for additional texture and freshness.
