Capsicum Carrot Dry Vegetable Recipe

An everyday stir fried bhaji, loaded with nutritious veggies and seasoned with minimal spices. A colorful and crunchy veggie cooked in just a teaspoon of oil only. Best eaten with roti/paratha to make it a complete meal.

Nutritional info

ingredients
1 Tbsp(10.0 gm) Capsicum(Chopped)
ingredients
2 Tbsp(19.0 gm) Carrot (Chopped)
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1 Tbsp(8.0 gm) Onion (Chopped)
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1 Tbsp(13.0 gm) Tomato(Chopped)
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1 Tsp(0.92 gm) Coriander Leaves(Chopped)
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1/4 Tsp(0.53 gm) Green Chilli(Chopped)
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1/2 Tsp(1.0 gm) Garlic (Chopped)
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1/4 Tsp(0.47 gm) Ginger (Grated)
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1/4 Tsp(0.59 gm) Jeera
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1/4 Tsp(0.54 gm) Red Chilly Powder
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1/4 Tsp(0.6 gm) Haldi
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1/4 Tsp(1.0 gm) Salt
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1 Tsp(3.0 ml) Oil
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As Required(25.0 ml) Water
  • Take a nonstick frying pan and heat it at a low flame.

  • Pour 1 tsp oil followed by 1/4th tsp jeera, 1/4th tsp chopped green chilies, 1 tbsp finely chopped onions, and 1/4th tsp grated ginger.

  • Saute this well until the crackling sound stops.

  • To this mix add 1/2 tsp chopped garlic, 1/4th tsp salt, 1/4th tsp red chilly powder along with 1 tbsp chopped tomato, 2 tbsp chopped carrot and 1 tbsp chopped capsicum.

  • Add 1/4th tsp haldi.

  • Stir in 25ml water and let it cook.

  • Garnish with coriander leaves.

  • Serve hot with chapati.