Capsicum and Potato curry with curry powder

Just last week I had posted a Homemade curry powder recipe. This capsicum and potato curry is made using the same curry powder and it tastes yummilicious..It goes very well with rasam rice or mor kuzhambu which are authentic brahmin style lunch menu for the weekends or even during festivals and special occasions..

This is how I made the curry..

Ingredients:

Potato - One large sized
Capsicum - One large sized
Homemade curry powder - 3-4 tbsp
 Salt - To taste

For Tempering:

Oil - 1 tbsp
Mustard Seeds- 1 tsp
Asafoetida / Hing - A pinch
Turmeric powder - 1/4th of a tsp
Curry leaves - 7-8

 Method:

•  Peel the potatoes and dice it into one inch cubes. Dice the capsicum into same sized pieces as the potatoes.
• Boil the potatoes for about 3 minutes in the microwave.
• In a pan heat oil. Add the mustard seeds and let it pop up. Then add the hing and add the veggies (capsicum and potato).

• Then add the turmeric powder, cover and cook for 5-7 minutes until the veggies are cooked.

• Now add the Homemade curry powder and mix well. Cook for an additional 2-3 minutes.

• Serve hot with Rasam rice or Sambar rice. Enjoy!!

 Serving Suggestions:

• You can mix this curry  with hot rice and ghee and enjoy.
• You can also stuff this in dosas. It tastes delicious.
• You can also serve this with chapathi and raita.

Notes:

• You can use veggies of your choice and be creative in trying. Some veggies that I love to use this with apart from potato and capsicum are Green beans, Taro,  eggplant,  tindora, and bittergourd.
• You can adjust the spice level to your choice. I did not add additional red chilli powder but you can add it if you want.