Aloo Capsicum Kairas

This recipe is very much similar to Capsicum Kairas which I posted few days ago.There are 2 small difference - here we use potatoes and capsicum and we add roasted peanuts for seasoning whereas cashew nuts are added during tadka in Capsicum Kairas

Ingredients
Part 1 - Saute

• Capsicum - 2 cups (finely chopped)
• Potato - 1 cup (peeled and cubed)

Part 2 - Kairas Powder

• Oil - 1 teaspoon
• Red chillies - 5 nos
• Channa dhal - 2 teaspoon
• Urad dhal - 1 teaspoon
• Coriander seeds - 1 teaspoon
• Tamarind - 1 small ball
• White sesame / elu - 2 teaspoon
• Cumin seeds / Jeera - 1/2 teaspoon
• Methi seeds - 1/4 teaspoon

Part 3 - Others

• Water - little
• Jaggery - little
• Salt - 1 1/2 teaspoons
• Turmeric - little

Part 4 - Seasoning

• Oil - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Curry leaves - little
• Red chilly - 2
• Roasted peanuts - 1 teaspoon or more

Part 5 - Garnish

• Grated coconut - 1/2 cup

Method

Step 1 - Saute

• Saute capsicum pieces in 2 teaspoons of oil and keep it aside.Let it remain crunchy

• Add aloo cubes and saute it in medium flame.Sprinkle water while doing so.Make sure it becomes soft

Step 2 -Kairas Powder

• Heat oil in a pan fry red chillies first, then add channa,urad dhals followed by jeera,methi seeds, elu and coriander seeds.Switch off the stove
• Also saute tamarind in this heat itself

• Cool it  and grind it into a powder

Step 3 - Aloo Capsicum Kairas

• Dissolve kairas powder in water and pour it in kadai.Boil it

• Add jaggery powder and mix well

• Heat for few minutes

• Now add sauteed capsicum and aloo pieces.Put salt and mix well

Step 4- Seasoning and Garnishing

• In a separate kadai heat oil and season with mentioned ingredients in "Part 4 "

• Pour the seasonings over the cooked gravy

• Garnish with coriander leaves and coconut paste.Mix well and switch off the stove

Aloo Capsicum Kairas is ready.It goes well with Dosa, Pongal, Poori and Phulkas