Growing up, I never liked Capsicum. I used to detest it with every cell in my body 😀 Given that our family was purely vegetarian, my Amma had to make one vegetable or the other every day. So, atleast once in a week, capsicum made its appearance. Amma has tried stuffing the capsicums, frying them or making a simple curry using them – I would have it, but just because I should and not because I love. Few years ago, she started preparing a dry curry using these green bell peppers and ever since, it is one of the most favorite recipes. It is really really simple to make, especially when I am pressed for time. Once the bell peppers are chopped, this stir fry can be made in 15 mins flat. And guess what, not too many ingredients too. Amma usually doesn’t use much onion or garlic unlike me and that way, the flavors of bell peppers shine through this dish. Serve up as a side dish for roti or for rice, this sure is a winner!

 

 

  1. In a pan, heat oil. Add ajwain/carom seeds – Fry for 5-10 secs. Add cubed/chopped capsicum pieces. Stir fry for a minute. Add salt required for the vegetable and mix well.

  2. On low flame, keep cooking until the capsicum pieces are ¾th done. Add red chilli powder and gram flour. Mix well. The gram flour should be coated to the capsicum pieces. Continue to cook for 1 or 2 mins.

  3. Serve hot with roti or as side dish for rice along with rasam or sambar or tomato dal.

The capsicum can be cut either as cubes or long slices. Don’t chop them up too small or thin. Adjust spices as per preference. Don’t overcook capsicum as it loses its texture. Ajwain/carom seeds add a good flavor to the curry and are highly recommended. After adding the gram flour/besan, cook on low flame for 1 or 2 mins so that the raw smell goes off.

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