• 3 capsicums – chop into bite sized pieces
  • 2 large potatoes- peeled and cubed
  • 1 tsp cumin seeds (jeelakara, jeera)
  • 5-6 whole pepper corns, crushed coarsely
  • 1 cardamom (elaichi, elakayyi)
  • 1” cinnamon stick (dalchini, dalchina chekka)
  • 1 clove (lavanga)
  • salt to taste
  • pinch of garam masala (optional)
  • 12 leaves curry leaves
  • 1 1/2 tbsp olive oil


Heat oil in a cooking vessel, add cumin seeds and let them splutter.

Add the whole spices and curry leaves and fry for a few seconds. Add the potatoes and salt and let them cook with lid on medium heat with lid till half cooked.

Now add the capsicums and cook with lid on medium heat till completely cooked.

Add coarsely ground pepper powder and pinch of garam masala and mix well. Turn of heat and serve hot with chappati or rice

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