|Ready to Serve Sweet Potato - Capsicum Dry Curry|
Lets see the benefits of having Sweet Potatoes and Capsicum in our diet.
Sweet Potatoes are good source of vitamin C and B6 vitamins. They contain potassium and it is helpful for our heart and it lowers blood pressure by maintaining fluid balance and helps to regulate the heart beat. They also help to control blood sugar and maintaining the energy. Sweet Potatoes contain Vitamin D and it plays an important role in our energy level, moods and helps to build healthy bones, heart , nerves, skin and teeth and it supports the thyroid gland. They contain Iron and iron plays an important role in our body, including red and white blood cell production , resistance to stress, proper immune functions and the metabolizing of protein. They are good source of magnesium also. Magnesium is necessary for healthy artery, blood, bone, heart, muscle and nerve function. They contain high source of fiber and good for digestion.
Adding Capsicum helps to keep our skin clear, prevents rashes and pimples. They contain Vitamin A and Vitamin A is good for eyes and helps to prevent eye diseases. Capsicum is a good pain reliever and it prevents the sensation of pain. It is helpful in treating pain related diseases. It helps to burn more calories. It helps to reduce weight and prevents indigestion. It regulates blood pressure and lower the cholesterol.
"Sweet Potato - Capsicum Dry Curry" do not contain Onions or Garlic and we can prepare this curry on special days and festival or feast.
Lets see the recipe.
Things Needed :Sweet Potatoes : 3 to 4
Capsicum : 1 (Big)
Mustard seeds : 1/2 Tea Spoon
Urid Dal : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Chilly Powder : 1/2 Tea spoon
Garam Masala Powder : 1/2 Tea spoon
Oil : 1 Table spoon
Ingh : a pinch
Salt : Required
Coconut : 2 to 3 Table spoons
Coriander leaves : 1 Table spoon
Curry Leaves : 5 to 6
Method :1. Wash all the vegetables .(Sweet Potatoes, Capsicum, coriander leaves, curry leaves )
3. Remove the outer skin of Sweet Potato and cut it into small and put it in a bowl of water. Cut capsicum and keep it aside.
5. Add curry leaves and Capsicum. Fry for 2 to 3 minutes.
7. Add little turmeric powder and mix it well. Cover with lid and cook on low flame.
10. Let it cook on low flame for 2 minutes. Now turn off the fire
11. Mix it nicely and shift the curry to a serving dish.
Do not add much water. Add little water and just watch. It should not get burnt too. Adding more oil is optional. Adding coconut to the curry is also optional. ( I have added coconut since it adds to the taste. Adding onions or garlic also an optional. ( I have not added).
Time : 15 Minutes.
Serves : 4.