Capsicum Potato Lajawab Sabji

Ingredients :

  

  

2 medium sized Capsicum

2 medium sized Potato

1 medium sized Onion

1 tea spoon Mustard seeds 

½ spoon Hing

1 tea spoon Jeera seeds

½ tea spoon Turmeric powder

½ tea spoon Red Chilli powder

1 table spoon Dhaniya Jeera powder 

1 tea spoon Garlic paste 

1 table spoon Coconut powder 

½ table spoon Lemon juice

1 table spoon Til

1 table spoon Oil

1 tea spoon Sugar 

1 cup Chopped coriander leaves

Salt to taste

Method :

   

 Wash and peel them. Cut potatoes into small pieces and put them in water till the time they are used for cooking so that they dont turn black. Wash capsicum and cut them into pieces. 

Peel onion, wash it and cut it into pieces.

Take a pan and add a table spoon of oil to it. Heat it on medium flame. Once the oil heats, add mustard seeds, hing, cumin or jeera seeds, turmeric powder to it. Stir it. Once it starts to crackle add onion and garlic paste to it. Cook it till onion turns golden.

Add potato and cook it for some time till they are half cooked.

Add capsicum, stir well and cook till potato are fully done.

Add salt, chill powder, dhaniya jeera powder, til, sugar, coconut powder and lemon juice.

Cook for five more minutes.

Add garam masala and coriander leaves.

Stir well.

Lajawab Sabji is ready to serve with Roti or Paratha.

   

Thepla

Ingredients : 

1 cup bajra flour

1 cup jowar flour

1 cup maize flour

1 cup wheat flour

1 table spoon oil

½ tea spoon turmeric powder

½ tea spoon red chili powder

½ tea spoon ajwain 

½ tea spoon dhaniya-jeera powder

1 table spoon sugar or jaggery

1 table spoon curd

1 tea spoon garlic paste

1 tea spoon ginger paste

½ spoon green chili paste

1 cup chopped spinach or any bhaji

¼ cup chopped coriander leaves

1 tea spoon til

1 tea spoon dry coconut powder

Water to prepare dough

Salt to taste

Method :

In a bowl take all flours and mix well. Add oil, masala and Spinach or any Bhaji to it.

Add water and mix well to prepare dough similar to that which can make parathas.

Take some wheat flour while making the Paratha so that it does not stick to the surface. 

Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.

Serve with ketchup or dip.