Potato, Capsicum & Onion --- A Gujarati vegetable (Vara nu Saak)

Name: Potato, Capsicum & Onion --- A Gujarati vegetable (Vara nu Saak)
Total time: 1500 s
Yield: 3-4 serves
Cuisine: Indian
Ingredients: 2 potatoes, peeled & cut into cubes; 2 capsicums, cut into cubes; 2 onions, peeled & petals separated; Oil to fry the veggies; Salt (for veggies); 1/2 t.spoon red chilli powder; 1/4 t.spoon turmeric powder; 1 t.spoon coriandercoriander-cumin powder; 1/2 t.spoon garam masala; For curd mixture : 👇; 1 cup fresh curds; 1 t.spoon chickpea flour; Salt (for curd mixture); Other ingredients ; 👇; 2 tb.spoon oil; 1 t.spoon mustard seeds; 1/2 t.spoon cumin seeds; 1 tb.spoon ginger - chilli paste; 1/2 t.spoon asafoetida; 2 t.spoon coarsely crushed peanuts; 1 t.spoon Kashmiri red chilli powder; 2 t.spoon coriander-cumin seed powder; 1 t.spoon garam masala; Salt to taste (if required); 1 cup water; Coriander to garnish

Bina Samir Telivala @Bina_Samir

#FWF
#chickpeaflour
This is a wedding style vegetable that is very popular in Gujarati weddings. It is served with hot puris .
Cooksnap
@ Chhaya Chouhan

Bina Samir Telivala @Bina_Samir

#FWF
#chickpeaflour
This is a wedding style vegetable that is very popular in Gujarati weddings. It is served with hot puris .
Cooksnap
@ Chhaya Chouhan

Saved

Ingredients

25 minutes

3-4 serves

2potatoes, peeled & cut into cubes
2capsicums, cut into cubes
2onions, peeled & petals separated
Oil to fry the veggies
Salt (for veggies)
1/2t.spoon red chilli powder
1/4t.spoon turmeric powder
1t.spoon coriandercoriander-cumin powder
1/2t.spoon garam masala
For curd mixture : 👇
1 cupfresh curds
1t.spoon chickpea flour
Salt (for curd mixture)
Other ingredients ; 👇
2tb.spoon oil
1t.spoon mustard seeds
1/2t.spoon cumin seeds
1tb.spoon ginger - chilli paste
1/2t.spoon asafoetida
2t.spoon coarsely crushed peanuts
1t.spoon Kashmiri red chilli powder
2t.spoon coriander-cumin seed powder
1t.spoon garam masala
Salt to taste (if required)
1 cupwater
Coriander to garnish

Saved

Steps

25 minutes

1

Fry potatoes in hot oil. When 1/2 done, add capsicums & onions & fry them also. Remove & sprinkle all the dry spices for veggies & toss well so the veggies are coated well with the dry spices.
2

Curd mixture : Whisk the curds with chickpea flour & add all the dry spices.Mix well & keep aside.
3

Heat oil in a pan. Add mustard seeds and cumin seeds.Let them splutter, than add asafoetida. Add ginger - chilli paste & saute.Add peanut powder & saute well so coarsely crushed peanuts will become crisp. Add the curd mixture with 1/2 cup of water & mix well. Cook on slow flame, so curd will not curdle.
4

Add fried veggies & 1/2 cup water & cook for 3-4 minutes so gravy will thicken. Switch off the gas. Garnish with coriander. Serve the vegetable with hot puris.