Beetroot and Bell pepper Curry
Beetroot and Bell peppers cooked with spices and tomato.
Servings Prep Time
4people 15minutes
Cook Time Passive Time
20minutes 10minutes
Servings Prep Time
4people 15minutes
Cook Time Passive Time
20minutes 10minutes
Ingredients
Instructions
  1. Wash and chop the Beetroot, Bell pepper, Onions, coriander leaves and green chilies.
  2. Add oil to a pan. Add cumin seeds, mustard seeds and asafoetida. Once the seeds start crackling, add curry leaves.
  3. Add Onions and cook till they turn transparent. Add Ginger Garlic paste and saute till the raw smell goes away.
  4. Add the chopped Beetroot and mix well. Add 1/4 cup of water and stir for 5 minutes.
  5. Add salt, Red chili powder, raw mango powder, cumin powder, turmeric powder.
  6. Add the chopped Bell pepper and chopped coriander leaves. Cook for 2 minutes.
  7. Add the shredded coconut.
  8. Add the chopped green chilies.
  9. Add the tomato puree and mix well. Cover and cook for 10 minutes on medium flame. Keep stirring every once in a while, so it cooks evenly.
  10. The curry is ready once its completely dry. Serve with phulkas and daal.
Recipe Notes
  • You can substitute white onions with yellow or purple ones.
  • I add little salt to my dishes. You can always adjust according to your taste.