This is a recipe from my sister who incidentally never touched capsicum throughout her childhood, teenage and twenties. But this is a really easy, fool-proof and tasty dish which even people who hate capsicum will love
Ingredients
3 bell peppers - green, yellow and red, cut to thin strips of 1-inch length
( I just use the green one as the yellow and red don't go that well with Indian masala IMHO)
3 tablespoons - besan (gram flour)
¼ teaspoon each - chilli powder, salt and turmeric (or to taste)
Tadka:
1 teaspoon oil
Pinch each - cumin, mustard seeds and few curry leaves)
Method:
In a wide frypan, heat the oil until a curry leaf tossed in it sizzles. Keep the heat to medium. Add the curry leaves and toast to pale brown. Toss in cumin and mustard seeds. When seeds start to splutter, add the bell peppers (capsicum). Stir fry few minutes until the capsicum are a little tender. Sprinkle the besan, chilli powder, salt and turmeric. Mix and sauté, stirring often. Do not cover the skillet and when besan starts to get pale brown color, turn off the heat and serve hot with chappati or rice and dal combination.
Ingredients
3 bell peppers - green, yellow and red, cut to thin strips of 1-inch length
( I just use the green one as the yellow and red don't go that well with Indian masala IMHO)
3 tablespoons - besan (gram flour)
¼ teaspoon each - chilli powder, salt and turmeric (or to taste)
Tadka:
1 teaspoon oil
Pinch each - cumin, mustard seeds and few curry leaves)
Method:
In a wide frypan, heat the oil until a curry leaf tossed in it sizzles. Keep the heat to medium. Add the curry leaves and toast to pale brown. Toss in cumin and mustard seeds. When seeds start to splutter, add the bell peppers (capsicum). Stir fry few minutes until the capsicum are a little tender. Sprinkle the besan, chilli powder, salt and turmeric. Mix and sauté, stirring often. Do not cover the skillet and when besan starts to get pale brown color, turn off the heat and serve hot with chappati or rice and dal combination.
Comments