By Dr. Sirisha Potluri
Ingredients
- Multicolor fingerling potato’s ( 10-15)
- Green bell peppers (4)
- Cumin seeds
- Curry Leaves
- Red chili powder , sesame seeds and garlic cloves to make a spice powder
- Salt to taste( optional) can use some lemon juice if avoiding salt
Procedure
Wash and steam potatoes in the instant pot ( 10-12min) or stove top until they are fork tender but not too soft. Once they are ready cut into long pieces as shown in the picture Wash and cut bell peppers into long pieces Dry roast 1 tablespoon sesame seeds and make coarse powder with 1-2 teaspoons red chili powder and garlic cloves and keep it aside.
Heat a thick bottom pan and add cumin seeds and curry leaves , let them splutter a little bit and add bell pepper pepper slices and sauté for 4-5 minutes and cover with lid . Now add potatoes and mix everything and sauté for few more minutes and put the lid for 5 minutes, now add the sesame seed spice powder and mix everything and off the stove . Keep the lid on for few more minutes before we dish out.
