Bisi Bele Bath - ಸೂಪರ್ ಬಿಸಿಬೇಳೆ ಬಾತ್‌

Ingredients

• 2 medium Potatoes (peeled and diced 1‑inch cubes)
• 1 large Capsicum (seeded and cut into strips)
• 2 medium Tomatoes (chopped)
• 1 cup Cooked Chickpeas (drained and rinsed if using canned)
• 2 tablespoons Unsalted Butter (softened)
• 1 teaspoon Cumin Seeds
• ½ teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• ½ teaspoon Red Chili Powder (adjust to taste)
• 1 teaspoon Salt (or to taste)
• 1 cup Water
• 2 tablespoons Fresh Cilantro (chopped for garnish)

Instructions

1. Prepare Vegetables

   Peel and dice the potatoes into 1‑inch cubes, cut the capsicum into strips, and chop the tomatoes.

   Time: PT10M

2. Heat Butter and Temper Spices

   Place the skillet over medium heat, add butter, and let it melt. Add cumin seeds and let them sizzle for 30 seconds until fragrant.

   Time: PT2M

   Temperature: Medium flame

3. Sauté Aromatics

   Add the diced potatoes to the skillet and stir‑fry for 3 minutes. Then add capsicum strips and continue to sauté for another 2 minutes.

   Time: PT5M

   Temperature: Medium flame

4. Add Tomatoes and Spices

   Stir in the chopped tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook for 4 minutes until the tomatoes soften and the oil begins to separate.

   Time: PT4M

   Temperature: Medium flame

5. Incorporate Chickpeas and Simmer

   Add the cooked chickpeas and 1 cup of water. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 12 minutes until the potatoes are tender.

   Time: PT12M

   Temperature: Low flame

6. Finish and Garnish

   Turn off the heat. Sprinkle chopped cilantro over the curry and give a final gentle stir.

   Time: PT1M

Nutrition Facts

Calories

280

Protein

8 g

Carbohydrates

35 g

Fat

10 g

Fiber

7 g