Priorities are everything in life. If you can’t get it right then everything looks like they are falling apart.
I like colourful scenery, be it trees or mountains. I am not the type to window shop but when I go through vegetable and fruit markets I always look for what’s new and what’s fresh.
I have eaten plenty of green capsicum, I would not say I am a fan but I am thankful for their availability in my town.
If I like colours everywhere in life then why wouldn’t I like colours in my food. I am jealous of those people who has access to almost every vegetable and fruit in the world. Brussels sprouts, Kale?
So when I looked at these vibrant red capsicum on the way to work, I knew I had to get my hands on them before they are gone. ( Dramatic for a pepper?)
I chose a pretty hectic day to cook them. I woke up late in the morning, yet to have breakfast and had to get ready for my daughter’s wedding. Whoa, no, I am not that old! Technically, she is my cousin’s daughter.
On top of that, my mother needed the kitchen in 30 minutes. I could have dropped the plan of cooking, I knew if I did not cook now then those pretty coloured veggies are going in the waste. I rushed thru the process and changed the original idea of cooking them with soya chunks.
My usual go-to method of cooking involves baking. Sadly, My humble smartphone camera doesn’t capture roasted vegetables spectacularly as they are all wrinkly and hot.
I never figured out why all the Indian women added coriander leaves right before they turn off the heat.
Now I know! They add certain sweet taste when included late in the dish!
Fun facts about bell pepper
- Carbs in one red bell pepper(45g) is only 4g. I know what you think! (This is fun facts? Really? Really??).
- Botanically they’re fruits but considered as vegetables in the culinary world.
- Do you know there is a purple bell pepper?
Here’s the recipe
crunchy carrots and red capsicum stir fry with forgivable chappati
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 3 people
INGREDIENTS
2 T sunflower oil
An inch of ginger pounded in mortar and pestle
1 large red onion cut in half and sliced lengthwise
3 medium carrots julienne-d thick, lengthwise
1 large red bell pepper julienne-d thick, lengthwise
1 t tablesalt adjust to taste
1/2 t garam masala
1/4 cup mint and coriander leaves roughly torn by hand
INSTRUCTIONS
- Heat a large (hot) deep non-stick pan on medium flame and add oil. You can use any oil as long as you have tried them before and is tolerable of its aroma.
- Once the oil is heated, add sliced onion and fry until they are translucent. Add pounded ginger and fry some more. Take care not to burn the ginger as they can happen if the flame is high.
- Add the carrots and stir fry for a minute on high flame. Let them cook for about 10 minutes while stirring them every two minutes or until they look tender and vibrant. The oil used is plenty for the carrots to
not get stuck to the pan. - Add the julienned red bell pepper and stir fry them like you did for carrots. Add salt and garam masala. Mix well and cook for 10 more minutes.
- Add the roughly torn mint and coriander leaves. Cook for a minute and switch off the stove. Serve hot with chappati or any flat breads.
RECIPE NOTES
Please note, this is a stir-fry and vegetables won’t be mushy like a capsicum curry. Always add salt in portions and adjust to taste.
