A quick and vibrant stir-fry featuring crunchy carrots and sweet capsicum, enhanced with a spicy kick of chili. Perfect for a light, flavorful meal.
1. Heat oil in a pan over medium heat. 2. Add chopped green chili and sauté for 30 seconds. 3. Add sliced capsicum and julienned carrot to the pan. 4. Stir-fry the vegetables for 2 minutes. 5. Pour in 1/4 cup water and cover the pan. 6. Let it cook for 3-4 minutes until vegetables are tender but crisp. 7. Remove the lid, season with salt, and stir well. 8. Cook for another 1-2 minutes until water evaporates. 9. Serve hot as a side dish or light meal.
1 medium capsicum (bell pepper), sliced 1 medium carrot, julienned 1 small green chili, finely chopped 1 tablespoon oil 1/4 cup water Salt to taste
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