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Beetroot - Capsicum Curry

Beetroot - Capsicum Curry
Beetroot - Capsicum Curry
  • Prep time
  • Cooking time
  • Serves2 Person(s)
  • CategoryVeg
  • Cuisine TypeHomestyle Cooking, North Indian
  • Good for breakfast , Brunch , Lunch , Dinner
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About this Recipe

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.

Ingredients & Quantity
  • 2 Beetroot medium sized ( 200 gm)
  • 1 green capsicum ( 100 gm)
  • 1tsp cumin seeds
  • 1 tsp turmeric powder
  • 2 tab coriander powder
  • 1 tsb red chilli powder
  • 2 beetroot (200 gm)
  • 1 capsicum (100 gm)
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 1tsp red chilli powder
  • 2 tbsp oil
How to cook?
  1. Peel beetroot and cut it into two half's. Put in a microwave safe bowl with water so that it
  2. Peel and grate beetroot, use blender or chopper to do it quickly.
  3. Cut green capsicum into small cubes.
  4. Beetroot - Capsicum Curry
  5. 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.
  6. After 5 mins of cooking add capsicum and stir it, add salt and chilli powder.
  7. Beetroot - Capsicum Curry
  8. Let it cook for another 10 mins, stir it  2 - 3 times so that the vegetable doesn't stick to the wok.
  9. Beetroot - Capsicum Curry
  10. Serve with paratha, I prefer methi paratha.
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