Spicy Beetroot and Capsicum Stir-Fry

1.Heat the sesame oil in a large pan or wok over medium heat.

2.Add the cumin seeds and let them sizzle for a few seconds until fragrant.

3.Stir in the ginger-garlic paste and sauté for about 1 minute until golden brown.

4.Add the sliced onions and green chillies to the pan, cooking until the onions become translucent, about 3-4 minutes.

5.Next, add the julienned beetroot to the pan and stir well to combine with the onions and spices.

6.Cook the beetroot for about 5-7 minutes, stirring occasionally, until it starts to soften.

7.Add the sliced red and green capsicum to the pan, along with the soy sauce, red chili flakes, salt, and pepper.

8.Stir-fry everything together for another 5-6 minutes until the capsicum is tender yet still crisp.

9.Taste and adjust seasoning if necessary, then remove from heat.

10.Garnish with fresh coriander leaves before serving.