Monday, February 11, 2008

Cs Ease

Here’s an easy stir fry that can be put together in a jiffy, using 2 basic veggies – Carrots and Capsicum. I happened to read a recipe on that featured a Carrot and Potato Pepper Fry. Thanks to Usha Sriram, the lady whose recipe I modified to suit what I had on hand in my vegetable crisper and spice rack

Capsicum n Carrot Easy Stir Fry
(serves 4)


Capsicum – 2 nos
Carrots – 2 nos
Onions – 1 no
Garlic – 3-4 cloves
Mustard seeds – 1 tsp
Hing – ½ tsp
Curry leaves – 2 sprigs
Red chilli pd – 1 tsp
Turmeric pd – ½ tsp
Dhania Jeera pd – 1 tsp
Sambhar pd – 1 tsp
Salt – to taste
Oil – 1 ½ tbsp


1. Dice capsicum and carrots into fine cubes of uniform size
2. Chop onions and garlic finely
3. Heat oil, add mustard seeds
4. When they begin to crackle, add curry leaves and hing
5. Stir around to mix, and immediately put in the garlic, followed closely by onions

6. Add the rest of the dry masala powders and salt.
7. Sprinkle a little water and cook till onions are soft. Be careful to add only a sprinkling of water, just enough to make sure the onions do not stick to the bottom of the pan
8. Add carrots and capsicum and cook till the veggies are done
9. Goes well with daal – rice / phulk

No comments: