4 Green Peppers
Handful each of colored Peppers – I cut and freeze when available
3 Green Chilies
1 tsp Ginger-Garlic Paste
3 tsp Groundnuts
1 tsp Amchur or Tamarind paste
Dry fry peanuts and grind to a rough powder.
Chop Peppers into 1” pieces and onions into small pieces. Boil potatoes with salt. Peel and cut into small pieces.
Take 3 tsp of oil in a skillet and make tadka with ½ tsp jeera and ½ tsp mustard seeds. Add chopped onions, ginger-garlic paste and green chilies and fry till the onion turns translucent.
Then add chopped peppers, salt, turmeric and cook in medium flame till they are cooked, then, add cooked potatoes.
In a bowl add peanut powder, amchur and red chili powder and mix well adding water. Add the mix to the skillet and mix well and bring to boil. Add water as required.
Taste for salt and seasonings and adjust accordingly. Garnish with coriander.
This can be eaten with rice or rotis/chapatti.