Ingredients

• 1/2 kg - capsicum
• 6 - medium sized potatoes
• 1 tsp - fenugreek seeds
• 3-4 - green chillies
• 1/4 tsp - turmeric
• 1 pinch - asafoetida
• 2 tbsp - oil
• Salt
• Coriander leaves - 1/2 bunch
• 1 tsp - lemon juice

How to Make Capsicum-Potato with Methi Seeds

• In a pan dry roast the fenugreek seeds lightly. Powder coarsely. Keep aside.
• Next peel and cut potatoes into medium sized cubes.
• Wash the capsicums and cut them into medium sized pieces after deseeding
• Heat oil in a pan. When hot add the powdered fenugreek seeds and fry for 1 minute.
• Next add slit green chillies and add asafoetida and turmeric
• Put in potato cubes. Saute on high flame for 2 minutes
• Put in cut capsicums and saute.
• After 2 minutes reduce heat to medium, add salt to taste and cook till done.
• Garnish with coriander leaves and lemon juice just before serving. Serve hot with rotis.