Capsicum And Potatoes
|Turmeric powder||1⁄2 Teaspoon|
|Potatoes||2 , boiled and diced|
|Mango powder/Pomegranate seed powder / vinegar||1 Teaspoon|
|Chili powder/1 green chili, chopped||1⁄2 Teaspoon|
Cut each capsicum lengthwise into five or six sections and remove the seeds.
Soak for about fifteen minutes in vinegar or salt water.
Heat ghee in a frying pan, put in the pieces of capsicums and cook, stirring from time to time, on a low fire.
Add turmeric powder, chilli powder or green chilli and salt.
Add half a cup of water.
When the capsicums become soft, add the potatoes.
Stir briskly with a ladle, then put on the lid and simmer for five, minutes.
Sprinkle a little mango powder or pomegranate seed powder, if the capsicums were not previously soaked in vinegar.
Serving size: Complete recipe
Calories 911 Calories from Fat 533
% Daily Value*
Total Fat 61 g93.4%
Saturated Fat 37.2 g186.1%
Trans Fat 0 g
Cholesterol 160.8 mg53.6%
Sodium 1036.4 mg43.2%
Total Carbohydrates 92 g30.8%
Dietary Fiber 14.6 g58.4%
Sugars 12.7 g
Protein 11 g21.5%
Vitamin A 34.9% Vitamin C 470.1%
Calcium 8.9% Iron 29.8%
*Based on a 2000 Calorie diet