Radish-Bell-Pepper Curry

This Radish-Bell-Pepper Curry is a quick side for plain rice. If you’re not a big fan of radish but would like to include it in your meals, try this easy vegetarian and vegan recipe. The mango powder adds just enough of a tangy taste to neutralize the slightly bitter taste of the radish.

Servings: 4
Cooking Time: 15 minutes

Ingredients

• 1 1/2 cup rash, cut into small cubes
• 1 1/2 cups bell pepper, cut into small cubes
• 1 1/2 cups onion, cut into small cubes
• 4 tsp vegetable oil
• 1 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds (rai)
• 1/2 tsp turmeric powder
• 2 green chillies, slit lengthwise
• 5-6 curry leaves
• 1 tsp vangibhath powder (store-bought, available in Indian grocery stores)
• 1 tsp red chilli powder
• 1 tsp amchur (mango) powder
• 1 tsp roasted peanut powder (optional)
• Salt to taste

Preparation

1. Heat the oil in a skillet. Add the cumin and mustard seeds and fry until they start to pop. Add the green chillies and curry leaves and fry for a second.
2. Add the turmeric powder, radish, onion, and bell-pepper, along with some salt. Stir well. Cover and cook on medium heat for 2-3 minutes or until almost tender, stirring occasionally.
3. Remove the lid and add the red chilli, vangibhath, peanut, and amchur powders, and stir well. Saute on medium-high heat, stirring frequently until the raw flavor of the masala powders is gone.
4. Serve the radish-bell-pepper curry with plain rice.

Category: Vegan Vegetables - Members, Vegetables - Members