Potato carrot roast recipe
Star ingredient:Potato,carrot and green bell pepper
2 large potatoes washed and cubed with peel
1 large carrot peeled and cubed
1/2 green bell pepper cut into squares
1 teaspoon urad dal
1 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon turmeric powder
1/2 teaspoon asafoetida
1/2 teaspoon mustard seeds
10-12 curry leaves
1/2 teaspoon kasuri methi
1.Wash and cut potatoes into cubes with peel.Wash and peel the carrot.Cut into same size as of potato.Cut bell pepper into square pieces.
2.Heat a nonstick kadai and add 2 teaspoons oil.Temoer with mustard,urad dal and curry leaves.Add bell pepper pieces and saute well.Saute for 5-7 minutes.
3.Add the cut vegetables,all the spice powders,salt and mix well.Add 2 more teaspoons oil,keep the flame in low and leave the kadai undisturbed.Do not saute.
4.Next after 10 minutes,turn the vegetables gently and add one more teaspoon oil and leave for 10 more minutes,till the vegetables shrink and start browning.
5.Once the potatoes are cooked and bell pepper has become dark in color,add crushed kasuri methi,mix well and remove from flame.
6.Serve hot with rice/rotis.
1.Whenever you are roasting any vegetable,keep the flame in low,add oil and leave the vegetable undisturbed for 5-7 minutes.
2.Stirring often will destroy the shape of the vegetable.
3.You can use multicolored bell peppers and other vegetables like cauliflower,sweet pumpkin for this stir fry.