Monday, July 12, 2010

Carrot Capsicum Curry

  • 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) 
  • 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.

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