Beetroot Capsicum Curry
by matangy ramya
Added to 5 cookbooks
This recipe has been viewed 10424 times
This is a healthy colourful food . Serve with rotis or hot rice
- Heat 3 tbsp oil in a pan, add the cahewnuts and raisins and fry till they turn golden brown. Drain and keep aside.
- Heat another 3 tbsp oil in a pan and add the cumin seeds.
- When the seeds crackle, add the curry leaves, ginger, green chillies and saute for a few minutes.
- Add the capsicum and saute for 2 minutes.
- Add the beetroot and cook for more 2-3 minutes.
- Add the salt, mix well and add the cashewnuts and raisins and mix well.
- Serve hot with rotis and parathas.
This recipe was contributed by matangy ramya on 05 Dec 2012
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