Tapioca (cassava root) and capsicum fry

• Servings: 3-4
• Preparation time: 10-12 minutes.
• Cooking time: 15-17 minutes.
• Total time: 29 minutes.

Tapioca with capsicum is a nice combination; Tapioca increases red blood cells counts. Capsicum is gifted with anti-inflammatory properties. Eating capsicum results in increased metabolic rate and burns up excess calories. It also provides body with strength to fight infections.

Ingredients:

• Tapioca: 100 gm.
• Shimla mirch (capsicum): 100 gm.
• Tomato: 2 no. (Medium size)
• Onion: 1 no.
• Mustard oil /cooking oil: 2 tablespoon
• Ginger: 2”piece
• Cumin seed: half teaspoon
• Salt: one teaspoon
• Turmeric powder: half teaspoon
• Coriander powder: 1 teaspoon
• Chilli powder: half teaspoon
• Garam masala powder: half teaspoon

Preparation:

1. Take capsicum, discard stem & seeds and slice it. Keep aside.
2. Peel off and chop tapioca; boil tapioca with half teaspoon of salt. Keep aside.
3. Peel off onion and cut the onion longitudinally. Keep aside.
4. Chop the tomato and Keep aside.
5. Chop ginger into small pieces Keep aside.

Method:

1. Take fry pan, put oil and heat, when it smokes add cumin seeds, sputter for few seconds.
2. Add onion, and ginger. Stir it and fry for 2 minutes. (Keep it stirring otherwise it may burn).
3. Add tomato. Stir fry for another 2 minutes. (Keep it stirring otherwise it may burn).
4. Add capsicum. Stir it and fry for couple of minutes.
5. Now add tapioca, Stir well and lower the flame.
6. Add the chilli powder, coriander powder, turmeric powder, and salt.
7. Cover until all vegetables are done. Occasionally stir it.
8. Add Garam masala powder and stir it.
9. Put off the flame.
10. Tapioca and capsicum fry is ready for serving.

    

    

    

    

    

    

    

    

    

    

Tapioca (cassava root) and capsicum fry by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.