Here, the crunchiness of the delightful carrots and capsicum offer you a good bite and adds colour to your table.
Ingredients
1 cup trimmed and peeled baby carrots, quartered
¼ cup yellow capsicum, cubed
Small piece red capsicum, cubed
Small piece red capsicum, cubed
1 small onion, halved and sliced
2 small green chilies, finely sliced
1/3 cup finely grated fresh coconut
Salt, to taste
2 tablespoon oil
¼ teaspoon black mustard seeds
1 stalk fresh curry leaves
¼ teaspoon black mustard seeds
1 stalk fresh curry leaves
Tip carrots into a deep frying pan and season. Pour ¼ cup water, close pan, and cook until the water has evaporated and the carrots are tender. Take care not to overcook as carrots are best when crunchy.
Heat oil in a wok or large non-stick frying pan, over medium-low heat. Add mustard seeds and cook until they crackle, about 30 seconds. Stir in chilies, onions and curry leaves and sauté for 4-5 minutes until soft. Tip in the red and yellow capsicum and sauté for 2 minutes. Season to taste. Add the carrots to the pan and toss until well combined. Sprinkle with coconut and cook, stirring, for 2 more minutes. Plate and serve warm.
didnot try this recipe....but the visual beauty is great and enticing...but Nashi, personally i feel, carrot tastes good when it is eaten raw in salad or in "gaajar ki halwa". When it is cooked, it lose the crispiness. Often my wife, cooks carrot + capsicum + cauliflowr + aaloo + green peas along with Maggie noodle, which tastes great
ReplyDeleteThanks! Yes, carrots taste best when they are crunchy and so I always undercook them when making upperi.
ReplyDeleteLooks like as if this Manohar guy is deeply in love with his wife's cooking. That's why he always comes to this blog and rants about her. I am reading all your old posts and honestly getting irritated with his silly comments. U r sportive Nasira to publish his comment ... Appreciate . BTW, I love this blog. I miss the posts since its been a long time you blogged.
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