Potato Bell pepper Peanut Crunch !

A savory vegan dry potato bell pepper dish  stir fried with peanuts and spices!!

Ingredients:
4 medium potatoes- 500g
1 large bell pepper – 150g
Green chili- 8

Spices:

Mustard – 1tsp
Turmeric – 1/2 tsp
Amchur – 1 1/2 tsp
Salt – to taste

For special masala:

Raw peanut (shelled) – 75 g
Jeera – 1 tsp
Dhania (coriander seeds) – 2 tsp
Black pepper- 1 tsp

 

Prep:

Boil potatoes till soft, peel and cut into 1/2 inch pieces. Cut bell pepper to 1/2 inch pieces and keep separately.

Dry roast peanut till light brown, keep aside. Dry roast jeera(cumin seeds), dhania and black pepper till you smell the flavor ( roast for approx. 3 mins.) when the mixture is cold, grind it. Add the peanuts coarsely.

Cook:

In a pan, add 4 tbsp oil add mustard.

When it spatters add the potatoes, ground masala, turmeric, amchur(dry mango powder) and salt.

Stir and Cover with lid and cook on medium heat.

Check every 2 mins to see it does not burn .

If the potatoes appear dry, sprinkle some water (about 1/4 cup max)

After 5 mins add the bell pepper stir well and cover.

Cook for 10 mins on slow fire. Put off heat.

Bell pepper must be crunchy.

Eat with roti, rice and dal . Also can be used as filler for sandwich.

Enjoy!