Author Notes
This dish is about as common as it gets in most Indian homes, irrespective of geographic & cultural differences. Alu subzi, poori masala, it goes by multiple names and is served for quickly whipped up breakfast, lunch, tea time & suppers with dosa, roti, puri, rice or even grilled in between two slices of bread.
Hungarian wax peppers are not a variety of chili pepper found in the old country, but they work beautifully in this dish by adding heat & the characteristic aroma of chili as well as a substantial 'vegetable' given its meaty texture. —Panfusine
Ingredients
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4-6
hungarian wax peppers, deseeded & diced
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4
medium yukon gold potatoes, boiled in their skins
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1
medium red onion, diced
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2 tablespoons
Canola oil
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1 sprig
curry leaves, torn
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1 teaspoon
Black Mustard seeds
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1 teaspoon
Cumin seeds
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1
dried arbol chile, split in two
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1 pinch
asafetida
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1/4 teaspoon
turmeric powder
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Salt to taste
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Tablespoon
fincely minced Cilantro
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Juice of 1/2 a lime
Directions
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Peel & crumble the boiled potatoes once they've cooled.
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Heat oil in a skillet, when smoking hot, add the mustard, cumin, give a stir, wait for the mustard to sputter, lower the heat and add the arbol chile, when it browns, add the torn curry leaves, onions & wax peppers & Saute till the onions turn translucent. sprinkle the asafetida & give a stir.
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Add the crumbled potatoes, turmeric and salt. combine till the turmeric imparts an even color. add a cup of water, cover & simmer on low heat for about 7-10 minutes.
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drizzle with lime juice, stir & transfer to a serving dish, Garnish with cilantro prior to serving.
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