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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
- 4-6 hungarian wax peppers, deseeded & diced
- 4 medium yukon gold potatoes, boiled in their skins
- 1 medium red onion, diced
- 2 tablespoons Canola oil
- 1 sprig curry leaves, torn
- 1 teaspoon Black Mustard seeds
- 1 teaspoon Cumin seeds
- 1 dried arbol chile, split in two
- 1 pinch asafetida
- 1/4 teaspoon turmeric powder
- Salt to taste
- tablespoons fincely minced Cilantro
- Juice of 1/2 a lime
- Peel & crumble the boiled potatoes once they've cooled.
- 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.
- 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.
- drizzle with lime juice, stir & transfer to a serving dish, Garnish with cilantro prior to serving.
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
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