Tiranga Shimla Mirch Sabji ~ Bell pepper Stir fry

Playing along the fever around the 64th Indian Independence day , presenting a simple to make, yet tasty dry curry with all the colours of the Tri-colour : Hence the name Tiranga (tricolour) :-) Capsicum (bell pepper) along with Potatoes and Carrots come together in this tasty curry that goes perfect with Rotis and Rice alike.

This is a wonderful curry even for lunchboxes for kids too, and am sure kids would love the spicy combo of the veggies. Sending this to my own event - Healthy Lunchbox Ideas (Carrots) and Radhika's Sabjis for Rotis. Let's move to the dish, shall we ...


Prep time : 10 mins. Prep time : 10 mins . Serves : 3

Ingredients:

• Capsicum - 200 gms
• Potatoes - 150 gms
• Carrots - 150 gms
• Onions - 1 (opt.) - I did not add them
• Oil - 1 TBSP
• Seasoning : Mustard, Curry leaves, Turmeric (1/2 tsp), Asafoetida (1/4 tsp)
• Salt - to taste
• Vangibhath Powder / Curry powder - 1 TBSP
• Amchur powder - 1/2 tsp
• Jaggery grated - 1/2 tsp (opt.)
• Grated dry copra / coconut - 1 tsp (opt.)

Method :
1) Clean and cut veggies. Cut into 2 inch long batons. I used potatoes with skin on, but you may peel them if preferred.
2) In a skillet, heat oil. Splutter the mustard and other seasoning ingredients.
3) Fry onions if using. Let them turn translucent
4) Then add veggies and fry well. Add salt and sprinkle 3 - 4 tsp of water. Cover and cook till veggies are done, but not mushy - about 5 -9 mins. Take care not to burn the veggies.
5) Uncover. Add Vangibhath powder (or curry powder), jaggery, amchur and mix well.
6) Add grated coconut and serve hot with Rotis / Rice. Goes superbly well with curd rice too :-)

Other dry sabjis that you could check out are:

• Paneer Potato Curry ~ Cottage cheese and Potato curry
• Bittergourd - Sesame stir fry ~ Pakarakkai curry
• Chilly Potato Stir fry
• Baked Stuffed Bellpepper ~ Bharwa Shimla Mirch
• Gobhi Masala / Spicy Cauliflower Curry
• Aloo Matar Methi sabji (Fenugreek with peas and potato curry)