July 10, 2014

Carrot Capsicum Curry

Colourful, attractive curry that makes your kids to finish off their stuff in the lunch box. This can be used as side dish for south Indian rice varieties and can also be used as stuffing for rolled rotis...


Carrot 1/2k.g
Capsicum 2
Turmeric powder, salt
Corn flour 2 tb spoons
Besan powder 1 tb spoon
Sambhar powder 1 tb spoon
Cummin seeds ½ tea spoon
Oil 2 tb spoons


Heat the kadai with 2 tb spoons of oil. Add cumin seeds. After they splutter add salt, turmeric powder and capsicum pieces. Fry for 2 minutes. Then add chopped carrots. Mix them all well. Keep the flame in low and close the pan with the lid. Stir it at the interval of 5 minutes three times. Then add sambhar powder, corn flour and besan powder. Mix them all well. Keep the stove in medium flame and fry the vegetables for 5 more minutes.

Note: Add this curry with a tea spoon of ghee to boiled rice and mix gently. It will be good for lunch box with crisps.