Carrot-Potato Pepper Fry

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • fresh carrots - 2
  • potatoes - 2
  • fenugreek seeds - 1 tsp
  • cumin seeds - 1 tbsp
  • turmeric powder - 1 pinch
  • oil for stir frying
  • peppercorn as required
  • curry leaves - a few
  • salt to taste
  • Black pepper powder - to taste

How to Make Carrot-Potato Pepper Fry

  • Wash and peel potatoes. Cut them into small cubes. Wash carrots and cut them into pieces to match potatoes. Dry roast peppercorn and cumin seeds and keep aside.
  • Heat oil in a pan and add fenugreek seeds and curry leaves and allow to splutter.
  • Then add the potato and carrot pieces, turmeric, and salt, and stir fry till the vegetables are done.
  • Finally add pepper powder and fry for two minutes.
  • Goes well with ghee rice and sambar rice.