Donne Mirsang Ani Batate Sukke / Capsicum And Potato Dry Curry.....
For masala : Heat 1 tsp oil in a small kadai. Add 1tsp of urad dal, 2tsp of coriander seeds & let fry a bit, add 4-5 Red chillies (Kashmiri/Bedgi/Kumte chillies). Grind this with 1 cup of fresh grated coconut, small berry size tamarind to paste not very fine/nor too coarse. Keep this ready aside.
Wash and cut 5-6 medium sized donne mirsang (capsicum) into quarters. Similarly peal, cut and wash 2 large sized potatoes also into quarters of about 1/3 inch thickness.
Heat 2 tsp of oil in a large kadai, when hot add in 1 tsp of mustard seeds (sasam), when they splutter add 10-12 curry leaves and fry a bit. Now add in the potatoes mix well, add ¼ cup of water and cook till half done. Then add in the capsicum pieces, mix well. Add water if necessary only and cook till both are about 80% done.
Add in the ground masala, salt to taste and mix well. Add more water if necessary to get a thick masala texture. Let cook on low heat till bubbles appear on top. Keep mixing often to avoid masala getting burnt as this is a semi dry curry.Serve with Dal-Rice or Roti. Goes well with chapati too.
Can we add jaggery?
ReplyDeleteFirstly, I apologize for not checking out on comment. Yes, you can add a small lemon sized jaggery after grating it or in 1 tblsp of jaggery powder to the gravy while it is heated well, mix till done. I just avoid addition of jaggery to curry as in my home it is not preferred.
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