Radish-Bell-Pepper Curry

Ingredients

• 1 1/2 cup rash, cut into small cubes
• 1 1/2 cups bell pepper, cut into small cubes
• 1 1/2 cups onion, cut into small cubes
• 4 tsp vegetable oil
• 1 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds (rai)
• 1/2 tsp turmeric powder
• 2 green chillies, slit lengthwise
• 5-6 curry leaves
• 1 tsp vangibhath powder (store-bought, available in Indian grocery stores)
• 1 tsp red chilli powder
• 1 tsp amchur (mango) powder
• 1 tsp roasted peanut powder (optional)
  
• Salt to taste

Preparation

1. Heat the oil in a skillet. Add the cumin and mustard seeds and fry until they start to pop. Add the green chillies and curry leaves and fry for a second.
   
   
2. Add the turmeric powder, radish, onion, and bell-pepper, along with some salt. Stir well. Cover and cook on medium heat for 2-3 minutes or until almost tender, stirring occasionally.
   
   
3. Remove the lid and add the red chilli, vangibhath, peanut, and amchur powders, and stir well. Saute on medium-high heat, stirring frequently until the raw flavor of the masala powders is gone.
   
   
4. Serve the radish-bell-pepper curry with plain rice.
   

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