Bell Pepper-Potato Saute

Ingredients

• 2 cups potatoes, cut into 1-inch strips
  
• 2 cups red bell-pepper, cut into 1-inch strips
  
• 1 tsp cumin seeds (jeera)
  
• 1/2 tsp mustard seeds (rai)
  
• 1 tsp red chilli powder (adjust to taste)
  
• 6-7 tsp vegetable oil
• Turmeric powder, a pinch
• 4-5 curry leaves
  
• Salt to taste

For Masala

• 2 tbsp sesame seeds
• 4 tbsp peanuts, roasted and peeled
• 4-5 red chillies (adjust to taste)
• 2 tbsp coconut, dried

Preparation

1. For the masala, heat a small pan and dry roast the sesame seeds until aromatic, making sure they don't burn. Remove in a bowl and let cool. Roast the peanuts, if not already roasted. Roast the red chillies and let cool.
   
   
2. In a small grinder, grind all these ingredients into a coarse powder and set aside.
   
   
3. Heat the oil in a wide skillet. Add the mustard seeds and cumin seeds and fry until they start to pop. Add the curry leaves and potato and bell-pepper, and salt. Cover and cook for 2 minutes.
   
   
4. Remove the lid and saute the vegetables until tender.
   
   
5. Sprinkle 4-5 tbsp of the sesame-peanut masala powder along with red chilli powder as needed. Cook for 2-3 minutes on medium heat until the raw flavor of the masala is gone. Remove the bell pepper-potato saute from heat.
   
   
6. Serve the bell pepper-potato saute hot, with plain rice.
   

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