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
Ingredients
- 4 2 large ones green capsicums medium sized or
- 1/4 tsp fennel seeds seeds fenugreek seeds mustard seeds , Nigella (kalonji), (methi), mustard (rai) (each)
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp amchoor powder (dried mango powder)
- 2 tsps coriander powder
- 1 tsp cumin powder
- 1 tsp salt or as per taste
Instructions
- Wash and cut the capsicums to a medium dice, removing the membranes and seeds.
- Heat the oil in a non-stick wok and splutter the fennel, nigella, fenugreek and mustard seeds.
- 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.
- 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.
- 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.
- Remove from wok and serve hot with rotis or rice.
Notes
Variations
You could also add a handful of frozen sweet corn, peas or boiled and diced potatoes to this dish.