Carrot & Capsicum Sabzi Recipe – No Onion No Garlic

Carrot & Capsicum Sabzi Recipe is a delicious mix of crunchy Delhi carrots and capsicum that is tossed with masalas . This dish won’t take much of your time and easy to carry it for your lunch box along with phulka, dal or even just some jeera rice and raita.  Course : Side Dish Ingridients : 4 Carrots (Gajjar) , chopped 1 Green Bell Pepper (Capsicum) , cut into squares 1 teaspoon Kalonji (Onion Nigella Seeds) 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 pinch Asafoetida (hing) 1 1/2 tablespoon Coriander Powder (Dhania) 1 tablespoon Garam masala powder 1 tablespoon Red Chilli powder 1 teaspoon Amchur (Dry Mango Powder) Salt , to taste Oil Instructions To begin making the Carrot & Capsicum Sabzi Recipe, heat a kadai with oil, add mustard seeds and ajwain and allow it to splutter for few seconds.Add a pinch of hing and chopped carrots and saute till they turn soft. This will take about 5 to 10 minutes to cook.Once that is done add the chopped bell peppers and sprinkle some salt and keep sautéing until the bell peppers are cooked.Add all the spice powders like coriander powder, garam masala powder, red chilli powder, amchoor to the vegetables and mix well.Sprinkle some water and cover it with the lid and allow the masala to cook for at least 10 minutes on medium heat. Check for salt in the Carrot & Capsicum Sabzi  before your turn off the heat and serve hot.Serve the Carrot & Capsicum Sabzi Recipe along with Gujarati Dal Recipe, phulka and raita to make it a complete meal.