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
hungarian wax peppers, deseeded & diced
medium yukon gold potatoes, boiled in their skins
medium red onion, diced
curry leaves, torn
Black Mustard seeds
dried arbol chile, split in two
Salt to taste
fincely minced Cilantro
Juice of 1/2 a lime
In This Recipe
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.