Ingredients:
Potato - 750 gms
Capsicum - 2 (finely chopped)
Tomato - 2 to 3
Curry leaves - 2 sprigs (finely chopped)
Coriander leaves (Kothamalli) - finely chopped
Jeera powder - 1/2 spoon
Pepper powder - 2 spoons (use based on your taste)
Coconut Oil - 2 teaspoons (or any organic oil)
Mustard seeds (Kadugu) - for garnish (optional)
Preparation Steps:
1. Boil the potatoes and set them aside to cool
2. Use the same water to boil the chopped capsicums till they are cooked, drain the capsicum and set aside
3. Peel and chop the potatoes
4. In a big bowl add the potatoes, capsicum, jeera powder, pepper powder and mix well till the spices are completely mixed with the veggies
5. Take a kadai, heat some oil in it, add mustard (kadugu) and let it splutters
6. Add chopped tomatoes and saute well till tomatoes are cooked
7. Add the finely chopped curry leaves and Kothamalli and saute for a few seconds
8. Now add the spiced veggies, saute for a while to mix the ingredients well
9. Switch off the flame, add salt and mix well so the salt is evenly distributed
10. Now add grated coconut and mix well
Sathvik Potato Curry is ready to serve! Goes well with rice and rotis. Enjoy!
Tips Corner:
Here are a few tips to ensure a healthy and Sathvik vegan dish, when food becomes the medicine that heals the body.
Choice of Vegetables:
You can increase or reduce the quantity of potatoes and capsicum as per your preference
In this method a variety of other vegetables can also be cooked with the same taste as they will be preboiled
Raw vegetables have the highest nutrients when consumed. So do ensure the vegetables are not over cooked. Half cooked vegetables which need chewing are most ideal.
The garnishing with Mustard seeds (kadugu) is purely optional as raw food mixed with heated food reduces the true power of the raw food. So, if possible this step is best avoided as it tastes great even without the tadka
Salt and Spice can be avoided or used minimally if needed. However to make the dish enjoyable for your taste buds, if you do have to use them, please use them towards the end. When you add the salt and spice, switch off the flame. Salt should not be cooked along with the food.
Coconut is a wholesome nutritive ingredient and is not ideal when cooked on flame. So please ensure coconut is added after you remove the dish from flame.
Potato - 750 gms
Capsicum - 2 (finely chopped)
Tomato - 2 to 3
Curry leaves - 2 sprigs (finely chopped)
Coriander leaves (Kothamalli) - finely chopped
Jeera powder - 1/2 spoon
Pepper powder - 2 spoons (use based on your taste)
Coconut Oil - 2 teaspoons (or any organic oil)
Mustard seeds (Kadugu) - for garnish (optional)
Preparation Steps:
1. Boil the potatoes and set them aside to cool
2. Use the same water to boil the chopped capsicums till they are cooked, drain the capsicum and set aside
3. Peel and chop the potatoes
4. In a big bowl add the potatoes, capsicum, jeera powder, pepper powder and mix well till the spices are completely mixed with the veggies
5. Take a kadai, heat some oil in it, add mustard (kadugu) and let it splutters
6. Add chopped tomatoes and saute well till tomatoes are cooked
7. Add the finely chopped curry leaves and Kothamalli and saute for a few seconds
8. Now add the spiced veggies, saute for a while to mix the ingredients well
9. Switch off the flame, add salt and mix well so the salt is evenly distributed
10. Now add grated coconut and mix well
Sathvik Potato Curry is ready to serve! Goes well with rice and rotis. Enjoy!
Tips Corner:
Here are a few tips to ensure a healthy and Sathvik vegan dish, when food becomes the medicine that heals the body.
Choice of Vegetables:
You can increase or reduce the quantity of potatoes and capsicum as per your preference
In this method a variety of other vegetables can also be cooked with the same taste as they will be preboiled
Raw vegetables have the highest nutrients when consumed. So do ensure the vegetables are not over cooked. Half cooked vegetables which need chewing are most ideal.
The garnishing with Mustard seeds (kadugu) is purely optional as raw food mixed with heated food reduces the true power of the raw food. So, if possible this step is best avoided as it tastes great even without the tadka
Salt and Spice can be avoided or used minimally if needed. However to make the dish enjoyable for your taste buds, if you do have to use them, please use them towards the end. When you add the salt and spice, switch off the flame. Salt should not be cooked along with the food.
Coconut is a wholesome nutritive ingredient and is not ideal when cooked on flame. So please ensure coconut is added after you remove the dish from flame.
Tks for the tips.
ReplyDeleteCan v add capsicum along with tomato as capsicum also takes very less time to get cooked? .
And when sautéed, it gives nice aroma than boiling it in water.
Without adding water we can cook potatoes by keeping them in cooker, while cooking rice. By this way v need not drain water in which potato is cooked.
ReplyDeleteKindly clarify my doubts.
Sauting vegetables in oil itself is not advisable, as it kills the nutrients of the vegetables. Wherever possible oil is avoided. Tomato cannot be cooked without sauting, so we do. But your idea is an awesome one... We can steam the potato and capsicum on a steam stand in the cooker. It helps retain washed away nutrients... Thanks for the idea, will sure add it on the post...
ReplyDeleteThis curry has a heavenly aroma due to the minimalistic cooking done in it... Do try it and let us know ☺
ReplyDeleteTks dear for clear reply.
ReplyDeleteWill try this recipe for sure.