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|3 People||15 Minutes||15 Minutes|
- 5-6 chapatis
- 1 tbsp oil
- A pinch of asafoetida
- 4-5 curry leaves
- 2 green chillies, finely chopped
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- 3 tbsp onion, chopped
- 3 tbsp capsicum, chopped
- 1 small potato, cut into small chunks
- ¼ cup carrots, chopped
- 3 tbsp peas
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp coriander powder
- ½ tsp roasted cumin powder
- Salt to taste
- Handful of coriander leaves or mint leaves for garnishing
Roughly tear the chapatis by hand. Heat oil in a pan and add asafoetida followed by mustard seeds and cumin seeds.
When the seeds start crackling, add the green chilies, curry leaves and chopped onions. Sauté them for 1-2 minutes.
Now add the potatoes, carrots, salt and turmeric. Stir and cover. Let it cook for 2-3 minutes, till the potatoes and carrots are tender.
Add a tablespoon of water, peas and rest of the spices. Stir and then add the crumbled chapati. Add the lemon juice, stir and cover and cook it for a minute.
Take off the lid and cook for another one minute. Garnish with chopped coriander.
It tastes great by itself and goes well when paired with yoghurt.
|Calories||260 K cal|