Bell-Pepper with Tomatoes is a tasty
combination. This is a sweet-sour curry goes very well with both rice
and roti. You can also serve it with toasted bread or tortilla chips.
Bell-peppers and tomatoes provide several vitamins, such as vitamin A,
B, and C as well as
calcium.
Servings: 3 Cooking Time: 15
minutes
Ingredients
3 cups bell-pepper (capsicum), cut into small cubes
Heat oil in a wide pan or skillet. Add the chana dal
and fry until almost golden. Add the mustard and cumin seeds and fry a
coule sexonds. Add the red chillies and fry for a second; then add the
curry leaves.
Add the turmeric powder and the bell-pepper and
onions, along with some salt. Cover and cook on medium heat for 2-3
minutes.
Add the tomatoes and red chilli powder, and cook
uncovered, until the vegetables are tender.
Serve the bell-pepper with tomatoes hot, with plain
rice or roti.
(ebook for Kindle)
