Beetroot – Capsicum Curry
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When you are tired after the long day or when you want to make something quickly yet healthy.. Try this easy, simple and tasty recipes of beetroot - capsicum curry, serve it with methi ( fenugreek leaves ) paratha and pickle.
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Ingredients
- 2 Beetroot medium sized 200 gm
- 1 green capsicum 100 gm
- 1 teaspoon cumin seed
- 1 teaspoon Turmeric Powder
- 2 tab coriander powder
- 1 tsb red chilli powder
- 2 beetroot 200 gm
- 1 capsicum 100 gm
- 1 teaspoon Turmeric Powder
- 2 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 2 tbsp oil
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Instructions
- Peel beetroot and cut it into two half's. Put in a microwave safe bowl with water so that it
- Peel and grate beetroot, use blender or chopper to do it quickly.
- Cut green capsicum into small cubes.
- Put oil in wok and let it heat for 3 mins, add turmeric powder and coriander powder. Immediately add grated beetroot and cover the lid.
- After 5 mins of cooking add capsicum and stir it, add salt and chilli powder.
- Let it cook for another 10 mins, stir it 2 - 3 times so that the vegetable doesn't stick to the wok.
- Serve with paratha, I prefer methi paratha.
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