Carrot Capsicum Curry

Ingredients:

• Capsicum -1 big
• Carrot-3 
• Onion- ½ (finely    chopped)
• Cumin seeds – 1 tsp
• Mustard Seeds – 1 tsp
• Oil- 1 tbsp
• Curry Leaves-4
• Cilantro - few handfuls to garnish
• Salt for taste.
• Red chilli powder – 1 tsp
• Haldi-Pinch
• Garlic – 1 pod (layer removed and finely chopped) 

Method:

• Cut the Carrot, capsicum into small cubes /pieces.
• Heat a pan with some oil and add cumin seeds, mustard seeds, curry leaves and turmeric powder and let them splutter.
• Add onions and let them fry till they are transparent / little pink in colour then add carrot & Capsicum pieces to it.
• Add required amount of salt and cover with plate or lid, let it cook in low heat for around 5 min.
• Grind red chillies, jeera, garlic pod, salt to a fine powder (no need to fry /roast these things, it should be like “Velluli Karam”).
• Now add this powder to the Cooked Vegetables in the pan and mix well with a spatula and let it cook for 5 min.
• Sprinkle little water if required to get the vegetables cooked. Place the lid and cook for 5 min and turn off.
• Garnish it with fresh cilantro leaves.
• Curry is ready to be served with hot rice / roti.