### TranslatedIngredients: 4 Carrots (Gajjar) - chopped small,2 Green Bell Pepper (Capsicum) - chopped small,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin (Jeera) seeds,1/2 teaspoon White Urad Dal (Split),1 sprig Curry leaves - roughly torn,1/2 teaspoon Asafoetida (hing),2 Green Chillies - slit,2 tablespoon Fresh coconut - grated,Salt - to taste,1 teaspoon Sesame (Gingelly) Oil ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Side Dish ### Diet: No Onion No Garlic (Sattvic) ### TranslatedInstructions: To begin making the Carrot Capsicum Poriyal Recipe, we will first boil the carrots. Firstly, wash and peel the carrots.Add all the carrots into a pressure cooker with 2 tablespoons of water, salt to taste and pressure cook for 2 whistles. Release the pressure immediately and keep aside.*Now we will make the Carrot Capsicum Poriyal:Into a preheated pan, add oil. Once the oil is hot, add the mustard seeds, cumin seeds and urad dal. Allow the seeds to crackle and the dal to turn golden brown in colour.Once the dal is brown add roughly torn curry leaves, asafoetida, green chillies and saute for a few seconds. Add the capsicum, salt to taste and stir fry for a few second. Reduce heat to medium and cover and cook until the capsicum is cooked. Stir occasionally to make sure that the capsicum does not burn and brown.Once the capsicum is cooked, add in the cooked carrot and stir on high heat for about a minute. Add the coconut, mix well to combine and turn off the heat.Transfer the Carrot Capsicum Poriyal into a serving bowl and serve hot.Serve Carrot Capsicum Poriyal Recipe with Manga Rasam, Steamed Rice and Elai Vadam for a wholesome lunch.