Carrot & Capsicum Sabzi Recipe - No Onion No Garlic
Carrot & Capsicum Sabzi Recipe is a delicious mix of crunchy Delhi carrots and capsicum that is tossed with masalas . This dish won’t take much of your time and easy to carry it for your lunch box along with phulka, dal or even just some jeera rice and raita.
Ingredients
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4 Carrots (Gajjar)
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chopped
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1 Green Bell Pepper (Capsicum)
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cut into squares
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1 teaspoon Kalonji (Onion Nigella Seeds)
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1 teaspoon Mustard seeds (Rai/ Kadugu)
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1 pinch Asafoetida (hing)
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1 1/2 tablespoon Coriander Powder (Dhania)
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1 tablespoon Garam masala powder
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1 tablespoon Red Chilli powder
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1 teaspoon Amchur (Dry Mango Powder)
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Salt
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to taste
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Oil
Instructions
Step 1
To begin making the Carrot & Capsicum Sabzi Recipe, heat a kadai with oil, add mustard seeds and ajwain and allow it to splutter for few seconds
Step 2
Add a pinch of hing and chopped carrots and saute till they turn soft
Step 3
This will take about 5 to 10 minutes to cook
Step 4
Once that is done add the chopped bell peppers and sprinkle some salt and keep sautéing until the bell peppers are cooked
Step 5
Add all the spice powders like coriander powder, garam masala powder, red chilli powder, amchoor to the vegetables and mix well
Step 6
Sprinkle some water and cover it with the lid and allow the masala to cook for at least 10 minutes on medium heat
Step 7
Check for salt in the Carrot & Capsicum Sabzi before your turn off the heat and serve hot
Step 8
Serve the Carrot & Capsicum Sabzi Recipe along with Gujarati Dal Recipe, phulka and raita to make it a complete meal