Bell-Pepper with Tomatoes

Bell-Pepper with Tomatoes is a tasty combination. This is a sweet-sour curry goes very well with both rice and roti. You can also serve it with toasted bread or tortilla chips.

Bell-peppers and tomatoes provide several vitamins, such as vitamin A, B, and C as well as calcium.

Servings: 3
Cooking Time: 15 minutes

Ingredients

• 3 cups bell-pepper (capsicum), cut into small cubes
• 1 cup onions, cut into small cubes
• 1 1/2 cups tomatoes, cut into small cubes
• 1/4 tsp red chilli powder
• Salt to taste

For Seasoning

• 4 tsp vegetable oil
• 1 1/2 tsp chana dal (split bengal gram/yellow lentil)
• 3/4 tsp mustard seeds (rai)
• 3/4 tsp cumin seeds (jeera)
• 2-3 red chillies, broken into a few pieces
• 1/4 tsp turmeric powder
• 4-5 curry leaves

Preparation

1. Heat oil in a wide pan or skillet. Add the chana dal and fry until almost golden. Add the mustard and cumin seeds and fry a couple of seconds. Add the red chillies and fry for a second; then add the curry leaves.
2. Add the turmeric powder and the bell-pepper and onions, along with some salt. Cover and cook on medium heat for 2-3 minutes.
3. Add the tomatoes and red chilli powder, and cook uncovered, until the vegetables are tender.
4. Serve the bell-pepper with tomatoes hot, with plain rice or roti.

Category: Vegan Vegetables - Members, Vegetables - Members