Ingredients and method to make bell pepper curry
3 large green bell peppers / capsicum/ Simla mirch / koda molagai deseeded and cut into 1/4 inch pieces
1 large red onion cut fine (pyaaz/ vengayam)
1/2 cup + 2 Tbsp chick pea flour ( besan/ kadalai maavu)
2 garlic cloves cut very fine (lehsun/ poondu)
1 1/2 Tbsp + 1 Tbsp oil
3/4 tsp mustard seeds ( rai/ kadagu)
3/4 tsp cumin seeds ( jeera/ jeeragam)
1/4 tsp turmeric powder ( haldi)
salt to taste
salt to taste
3/4 tsp red chili powder ( lal mirch) or to taste
1/2 tsp coriander powder ( dhania pwd) ( optional)
Place
a heavy bottomed pan on low to medium low heat, add 1 and 1/2 Tbsp oil
and chick pea flour / besan to it and roast the flour until it emits an
aroma. Take your time with this step, stir frequently so that the flour
does not burn and remove from heat and keep aside when done.
Prep
all the vegetables. In the same pan heat remaining 1 Tbsp of oil. Add
mustard seeds to it, when the seeds begin to splutter add cumin seeds.
When cumin sizzles, add garlic and stir until garlic begins to get
creamy brown.
Add onions and sauté until onions turn translucent. Add turmeric powder and stir a couple of times.
Add
bell pepper/ capsicum, salt to taste, chili powder, coriander powder
and stir until the capsicum is tender crisp. Do not cover the pan with a
lid while the bell pepper is cooking.
Once
bell pepper is cooked soft yet firm lower heat to low and add roasted
flour to it a little at a time, stirring frequently. Allow the curry to
heat for a couple of minutes for the flavors to mingle, continue to
stir frequently while the curry heats.
Remove the curry from heat and serve with bhakri/ phulkas/ chapathis / rotis/ flat bread.
Serves approx 2 to 3
