ingredients
vegetables:
aloo small round ones, white - cut in halves - 10
shimla mirchein, sliced - 4 cups
spring onions, finely chopped - 4
garden tomatoes, chopped in slices - 4
green chillies, 6 finely chopped
fresh corriander leaves, 10 stems chopped and leaves
lemon, 1 chopped in in quarters
spices:
sabit corriander - 1/2 tsp
salt - 1 tsp
red chili powder - 1 tsp
turmeric - 1 tsp
anar dana - 2 tsp
garem masala - 1 tsp
curry leaf - 2
yogurt - 1 tabsp
water - 2 cup
olive oil - 1/2 cup
in a deep pan, boil potatoes and shimla mirchein in water for 20 minutes. drain the water. set aside.
heat up oil in a pan. add in anar dana and onions. fry until brown. add in allo and shima mirchein. add is rest of all the spices. lid for 20 minutes on slow heat.
uncover. add in yogurt and lid again. now add chopped green chillies and tomatoes. simmer for 10 more minutes.
finally, remove and cool. place the curry into a nice serving dish.
garnish with corriander leaves, chopped stems, and lemon.
serve with boiled rice or fresh chapati.
Dushwari