Tuesday, 23 December 2014

Gulabi alu shimla mirchi- rose tinted potato capsicum

Beetroot is hardly combined with other vegetables as they completely paint every single thing around it into bright red color. Few years back I discovered to my delight that beetroot when steamed with its skin or when roasted after peeling stops releasing it's color. When I am bored with yellow and green colored gravies I add beet in Vegetable saagu (to get the right color and taste, just like you get in Darshini eateries in Bengaluru), Gajar beet aur matar pulav, Alu beet beans masala and Gulabi alu shimla .

Try this recipe and you will start adding beetroot in your daily meals more often.
Most people love the combination of potato and capsicum with cumin tempering and now you can make it prettier by adding beetroot. Whenever I make Triple vegetable sandwich (mumbai street food) there is always some sliced capsicum, round onion slices, steamed beetroot and boiled potato slices left over and these are turned into a rose tinted stir-fry for the dinner. This stir-fry looks and tastes good along with Palak laccha paratha (green colored layered paratha made with spinach).

  • 3 medium sized potatoes (boiled, peeled and sliced)
  • 2 medium sized beetroot (boiled, peeled and sliced)
  • 1 large green bell pepper (capsicum)- sliced lengthwise
  • 1 medium sized onion (sliced into round circles and then separated)
  • 2 tbsp- oil + 1 tbsp butter or ghee (clarified butter)
  • 1/2 tsp mustard or cumin seeds or both
  •  2 green chilli (slit into two length wise)
  • 1/2 tsp garlic paste (optional, use it once in a while for a different flavor)
  • 1 tsp sunday masala / pavbhaji masala or if you do not have this then add
  • 1 tsp chilli pd + 1/2 tsp garam masala
  • Salt

Heat oil and butter or ghee in a thick bottomed non-stick pan.
When it starts to smoke put in mustard and next cumin. Let it splutter.
Add turmeric, green chilli, onion, garlic paste and fry till onions are soft and translucent.
Now add capsicum slices and stir-fry for 2 min.
Put in beetroot, cut lengthwise into sticks and roast for 3-5 mins.
Once the beetroot juice is sealed add potato, cut into similar shape as beet.
Add salt and stir briefly so that they are just mixed.
Cover and cook without adding any water for 3 mins.
Sprinkle chilli pd or masala pd and cook for another 3 mins.
Serve with Palak laccha parathas or phulkas or toasted bread slices.

Hope you found this recipe useful.

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