Carrot And Capsicum Palya Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves and chopped green chilies.
• STEP 2.Add finely chopped carrots and capsicum to the pan. Stir-fry for a few minutes until they are slightly tender.
• STEP 3.Add turmeric powder, salt, and grated coconut. Mix well and cook for another 2-3 minutes.
• STEP 4.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can add a pinch of asafoetida (hing) for extra flavor.
• Adjust the spice level by adding more or less green chilies.
• Make sure not to overcook the vegetables to retain their crunchiness.

Storage and Serving

• Carrot and capsicum palya is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the palya in a pan or microwave before serving.