Carrot Bell-Pepper Curry

Ingredients

• 2 cups carrots, cut into thin, 1-inch pieces
• 2 cups bell peppers (green or red or both), cut into small cubes
• 5-6 tsp vegetable oil
• 3 tsp urad dal (split black gram)
• 1 tsp mustard seeds (rai)
• 1 red chilli, broken into 2 pieces
• 1 tsp red chilli powder (adjust to taste)
• Turmeric powder, a pinch
• 2 tbsp dry, grated coconut (fresh is fine, too)
• 4-5 curry leaves
• 1 tsp lime/lemon juice (optional)
• Salt to taste

Preparation

1. Heat oil in a wide nonstick saute skillet on medium heat. Add the urad dal and mustard seeds. Fry for a few seconds. As the dal starts to turn golden brown, and the mustard starts to pop, add the red chilli and fry for a few seconds; then add the curry leaves.
   
   
2. Add the carrots and bell peppers, turmeric and salt, and stir for a few seconds. Cover and cook for 5-7 minutes or until tender, stirring frequently.
   
   
3. When the vegetables are tender, remove the lid. Add the red chilli powder and grated coconut and saute on medium heat for a couple of minutes.
   
   
4. Add the lime juice just before serving.
   
   
5. Serve the carrot bell-pepper curry with hot rice and ghee (clarified butter).

Related Recipes

• Carrot Salad
• Health Benefits of Carrots
• Health Benefits of Bell-Pepper
• Bell-Pepper Recipes
• Cabbage-Carrot Curry
• Carrot Halwa
• Carrot Kheer
  
• Vegetable Recipes

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