Dry capsicum subzi / Bell pepper curry

Dry capsicum subzi / Bell pepper curry

Whoa, it is a month into 2011 and I have already fallen back on my resolution to make 2011 the year with maximum posts on the blog.

However, I must share with you the menu for the year end dinner I hosted for friends, a completely vegetarian Lebanese Menu. Details and links to the recipes here.

Most of Jan was spent outside of home, partly visiting family and then a small vacation to Hong Kong. Being vegetarians, finding good vegetarian food in HK turns into a mini-adventure by itself. I must write about some of the good stuff we tried there, in a different post.

I have a blog-plan in place for this month. It's going to be the month of simple recipes, beginner-friendly even, all of February. The first in this series is a dry capsicum curry, which can be had with rotis or even to spice up a basic dal-rice menu.

I use green capsicums for this as it does not have the sweetness of the red or yellow variety. If you like that taste, then go ahead and substitute this with that, or even use a medley of colours to make the dish look pretty.

Dry capsicum subzi / Bell pepper curry

Serves 2-3

Time taken - Under 20 minutes

Dry capsicum subzi / Bell pepper curryWhoa, it is a month into 2011 and I have already fallen back on my resolution to make 2011 the year with maximum posts on the blog. However, I must share with you the menu for the year end dinner I hosted for friends, a completely vegetarian Lebanese Menu. Details and links to the recipes here. Most...

Summary

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    Ingredients

    Medium sized green capsicums or
    4 2 large ones
    Oil
    2 tsps
    Fennel seeds, Nigella seeds (kalonji), fenugreek seeds (methi), mustard seeds (rai) (each) 
    1/4 tsp
    In a small bowl, mix together-
    Turmeric powder 
    1/4 tsp
    Red chilli powder 
    1/2 tsp
    Amchoor powder (dried mango powder)
    1 tsp
    Coriander powder 
    2 tsps
    Cumin powder 
    1 tsp
    Salt or as per taste 
    1 tsp

    Steps

    1. Wash and cut the capsicums to a medium dice, removing the membranes and seeds.
    2. Heat the oil in a non-stick wok and splutter the fennel, nigella, fenugreek and mustard seeds.
    3. Add the diced capsicum to this, toss on high flame for a few seconds, reduce the flame to medium and cook for 6-8 minutes, till nearly softened.
    4. To this add the mixed spice powders and toss well to coat evenly. On a low flame, let this cook for another 5 minutes until the raw smell of the spice powders is gone.
    5. Using a non-stick pan makes it very easy to prepare this, as on a regular wok, the spice powders will stick and burn as we are not using too much oil.
    6. Remove from wok and serve hot with rotis or rice.

    Variations

    You could also add a handful of frozen sweet corn, peas or boiled and diced potatoes to this dish.

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