1/2 kg capsicum, chopped finely
2 potatoes, boiled, peeled and finely cut
2 tbsp sour curd (yogurt)
A pinch of turmeric powder
2 tsp curry powder
1 tbsp grated coconut
2-3 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida
A sprig of curry leaves

Capsicum & Potato Fry

1. Mix the chopped capsicum with the yogurt and keep aside.
2. Heat oil in a pan, add mustard seeds, cumin seeds and curry leaves. When the mustard seeds splutter, add asafoetida, turmeric powder, capsicum, salt and 3-4 tbsp of water. Mix well, cover and fry for 5 minutes or until the capsicum pieces are tender.
3. Then add boiled and chopped potatoes, curry powder and mix well. Fry until all the water is gone and the vegetables become dry.
4. Now add the grated coconut, mix well and remove from the heat.
5. Serve as a side dish for rice.
   Serves: 3-4
   Preparation time: 30-35 minutes