Potatoes with Mushrooms and Capsicum

Ingredients:

• One packet of mushrooms, the usual packets available in the market.
• Two medium size potatoes.
• One large capsicum.

Method:

• Wash mushrooms well.

• Chop mushrooms into medium size pieces – as shown in the photograph.
• Peel potatoes, dice and soak in water for a while. Remove from water and keep aside allowing the water to drain out.
• Dice the capsicum.
• Boil mushrooms and keep aside.
• Heat one table spoon of oil in a kadhai or wok or choose a vessel of your choice.
• Lower flame, add potatoes and lightly sauté the potatoes till they are slightly soft.
• Add the boiled mushrooms along with the water in which it was boiled.
• Add salt to taste.
• You do not need to add water.
• Cover and cook on low flame till done. Stir occasionally.
• Before switching off the gas burner add ground black pepper and capsicums.
• Stir and switch off the gas, do not immediately remove from the burner. The residual heat from the burner will partially soften the capsicum.
• Garnish with coriander leaves.

This is obviously a healthy dish with low oil and no masalas or spices but definitely not low on taste.