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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
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Ingredients Method Notes

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

Method
 

  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.

Notes

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