Tomato, potato and capsicum curry

 

Before, Rajender used to prepare this gravy very often. Actually you give him tomato and any other veggie, he can make a curry out of it. He loves tomatoes. He taught me this. He used to say that his friend's sister taught him this curry. I just love it. This curry tastes excellent with hot rice and goes very well with chappathis too. The flavours of capsicum, potato and tomato mingled together in a colourful gravy will make anyone drool. This is one of our comfort dish. Try it you will love it for its simplicity and flavour.

Ingredients :

Tomato- 4 nos

Potato- 2 nos

Capsicum (green)- 1 no

Onions- 1 no

Green chillies- 4 nos

Curry leaves- some 20 leaflets

Chilli powder- 1 tspn 

Garam masala powder- 1 tspn

Turmeric powder- a pinch

Channa dhal- 1 tspn

Mustard, and jeera seeds- 1/2 tspn each for tempering

Oil- 4 tbspns

Salt to taste

Method :

Cut tomato, potato and capsicum into bite sized pieces. Heat oil in a pan. When the oil is hot enough add channa dhal. When it starts to brown add mustard and jeera seeds. When they splutter add minced onions, green chillies, curry leaves and a pinch of turmeric. Saute well until the onions turn translucent. Now add potato and capsicum pieces and saute well for few minutes. At this stage add enough salt, chilli powder and tomato pieces. Mix well and allow the tomato to become soft. When the tomato is cooked well  adjust salt once again. Before switching off the stove add a teaspoon of any garam masala powder and mix well.  Serve hot with rice or chappathi.

Taste enhancing tips for this recipe : You can add a teaspoon of ginger-garlic paste when sauting onions. Adding fresh coriander leaves at the end of the recipe preparation adds much flavour to this recipe. The sourness of tomato should be balanced with enough salt and chilli powder. Use sour tomatoes for this recipe. Happy cooking !!! and have a wonderful week ahead!!