First of all you wash your carrots and bell peppers. Peel the carrots and cut off a small piece from each side. Then open the bell peppers and throw away the stem and the inner seeds. Cut bell pepper and carrots into small pieces which you keep in two separate bowls.

Heat up the oil in a non-stick pan or wok. When the oil is hot, add the cumin, the garam masala, coriander powder and the turmeric into the pan. Stir and let the spices develop their aroma.

Once they have slightly changed colour, add carrots into the oil and stir well, mixing the spices into the vegetables. Sprinkle salt on top of the carrots and cover it with a lid. You don’t need to stir if you keep it on medium heat for the next five minutes.

After this time, open the lid and add the green peas into the pan. Stir again well, so that everything is mixed and cover the pan again.

After another five minutes during which you don’t need to stir, you lift the lid, add the bell pepper pieces and cover your vegetable dish once more for another five minutes.

In the end, you will just need to stir, let it fry openly for another minute or two and finally add mango powder on top. Mix it under the vegetables – and if you like your food a bit more sour, you can even increase the amount. Stir once more and your dish is ready!

Enjoy!