Carrot-Bell-Pepper Saute

Ingredients

• 3 cups carrots, sliced into medium rounds
• 2 cups onions, cut into small cubes
• 1 cup bell-pepper, cut into medium cubes
• 5-6 curry leaves
• Turmeric powder, a pinch
• 1/2 tsp roasted dhania-jeera powder (coriander-cumin)
• 1 tsp red chilli powder
• Salt to taste

For Seasoning

• 3-4 tsp vegetable oil
• 1 tsp mustard seeds (rai)
• 2 tsp urad dal (split black gram)

Preparation

1. Heat the oil in a nonstick skillet. Add the urad dal and mustard seeds and fry until the dal is golden and mustard starts to pop. Add the curry leaves and fy fo a second.
2. Add the vegetables, along with salt and turmeric, and stir-fry for a few seconds. Sprinkle a little water and cove an cook on medium heat for 3-4 minutes or until the veggies are tender.
3. Remove the lid and add the roasted dhania-jeera and chilli powders to the carrot-bell-pepper saute. Saute for 2-3 minutes until the raw flavor of the powders is gone.
4. Serve the carrot-bell-pepper saute with plain rice.

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