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Beetroot Capsicum Curry

Beetroot Capsicum Curry
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
This is a healthy colourful food . Serve with rotis or hot rice
  • 1 cup boiled and chopped beetroot
  • 1 cup sliced capsicum
  • 6 tbsp oil
  • 1 tsp cumin seeds (jeera)
  • a few curry leaves (kadi patta)
  • salt taste
  • 3 chopped green chillies
  • 1 tsp cashewnuts (kaju)
  • 1 tsp raisins (kismis)
  • ¼ tsp grated ginger (adrak)
  1. Heat 3 tbsp oil in a pan, add the cahewnuts and raisins and fry till they turn golden brown. Drain and keep aside.
  2. Heat another 3 tbsp oil in a pan and add the cumin seeds.
  3. When the seeds crackle, add the curry leaves, ginger, green chillies and saute for a few minutes.
  4. Add the capsicum and saute for 2 minutes.
  5. Add the beetroot and cook for more 2-3 minutes.
  6. Add the salt, mix well and add the cashewnuts and raisins and mix well.
  7. Serve hot with rotis and parathas.
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