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CAPSICUM CARROT SUBJI
- Natasha Kanade
- January 24, 2022
Ingredients:
- Brown pressed rice flakes- 2 tbsp(30g)
- Moong (sprouted) – 10g
- Green peas- ¼ cup (25g)
- Carrot- 10g, chopped
- Onion- 1 small (20g), chopped
- Lemon juice- 1 tsp
- Fresh coriander- 1/2 tbsp Mustard seeds- 1/4 tsp
- Curry leaves- a few for tempering
- Green chillies- 1 no., seeded and slit.
- Turmeric powder- 1/4 tsp
- Salt- as per taste
- Oil – 1/2 tsp
Notes:
- The number of ingredients can change as per the number of people being served.
- If you like you can change the style and make modifications to the mentioned ingredients and recipe.
Directions:
- Chop the onion, length wise. chop carrot, capsicum into cubes.
- Heat the oil, add mustard seeds when it splutters add cumin seeds, when it sizzles add onion, ginger garlic paste, sauté till onions turns golden brown color.
- Add carrot and capsicum together, sauté for few minutes ( 7 to 10 minutes) till 3/4th of it is cooked.
- Then add chili powder, turmeric powder, coriander powder, salt and mix well. Sauté frequently in a medium low flame till carrot, capsicum are cooked and it becomes soft.