Capsicum or Bell pepper curry, Simple Capsicum curry

Capsicum is a vegetable with an abundant source of vitamin C. It also holds a few more vitamins and minerals and dietary fiber. 

The best way to get the nutrients from a vegetable is to limit the use of water while cooking the vegetable. Steaming is the best method to retain the nutrients. 

This simple and very easy Capsicum curry is prepared without water. 

While cutting capsicum, do not throw away the peduncle or stem part. It can be sued to prepare curd, which is rich in probiotics. The stem ferments milk.  I shall post this nutritious curd separately.

Ingredients :

Capsicum - 2 nos

Coconut- grated - 1 tbsp

Mustard seeds

Red chili - 1 or 2 (optional)

Asafoetida - a pinch

Coconut oil - 3 tsps

Salt

Curry leaves

Coriander leaves

Preparation:

Cut capsicum into small pieces.

In a kadai, add coconut oil, splutter mustard seeds, red chili, asafoetida. 

Then add capsicum, salt.  Let it cook for a minute in a medium flame. Keep stirring. You can notice the change in color. Do not cook it so softly. 

Now add coconut, curry leaves, and coriander leaves. 

Switch off the stove and leave it in the kadai  for 2 minutes and then transfer to a bowl.

Nutritious capsicum curry is ready. You can take this with sambar or rasam. Also, you can take this with chappathi if you are in a diet plan.