This dish is about as common as it gets in most Indian homes, irrespective of geographic & cultural differences. Alu subzi, poori masala, it goes by multiple names and is served for quickly whipped up breakfast, lunch, tea time & suppers with dosa, roti, puri, rice or even grilled in between two slices of bread. <br /> <br /> Hungarian wax peppers are not a variety of chili pepper found in the old country, but they work beautifully in this dish by adding heat & the characteristic aroma of chili as well as a substantial 'vegetable' given its meaty texture.

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