I got alot of farmer’s fresh capsicum and tomatos from a village guy here.His parents do farming back to their village.When they harvest, his mother used to send me potatos,apples,tomatos etc…… His village is 400 km away from tashkent (where we live).So i thought i will add a dish with capsicum to today’s menu.
Health tips :-
•Capsicum contain high amount of vitamin C, which encourage immunity and also helps with iron absorption preventing anemia.
•Capsicum increase metabolic rate,thus helping with weight loss :).
Beans – 1 cup (chopped)
Capsicum – 1 cup (chopped)
Green chilli – 2 (slitted)
Garlic – 2 cloves
Onion – 1 small ( see tip)
Turmeric powder – 1/4 tsp
Cumin(jeera) – 1/4 tsp
Coconut grated – 3 to 4 table spoon
Water – 6 table spoon
Mustard seeds – 1/4 tsp
Coconut oil – 1 table spoon ( see tip)
Salt – to taste
1- In a bowl take chopped beans,1 garlic, 3/4 onin chopped,slitted green chilli, turmeric powder, grated coconut, with enough salt and mix well with your hand and keep aside.
2- Pour coconut oil in a pan, splutter mustard and cumin seeds.After that add 1 garlic and 1/4 onion chopped into it mix untill light brown.
3-Now pour the beans mix to the pan, add water, close the lid and cook in low medium flame. When beans half cookd,add chopped capsicum and cook for 8 to 10 mins. Now switch off the flames.
4- Serve hot with steamed rice or chapathi (indian flat bread)and enjoy.
● You can use shallots instead of onion, which will definitely enhance the flavour.
● Coconut oil gives nice aroma and taste, however, you can use any other oil which you prefer.