Wednesday, March 2, 2011

Capsicum Kadalamavu (Bell Pepper Besan Sabzi)

March 1st 2011

Though I have grown up in a South Indian family, chapatti and sabzis have always been a staple at my home. And when Amma makes them..whether they are 5 or 500; from top to bottom they all will match up in size and shape like the pancakes shown on TV for Ihop commercials :P

Anyway point to convey is that we are always looking for sabzis that are easy to make and go well with rotis. This particular one fits the bill to a T. Easy to make and tasty to the palette.

Difficulty level : Easy 

Time:  under 30 min


  • 4 nos green bell pepper
  • 2-3 tbsps besan (Gram Flour)
  • dhaniya powder ( 3 tsps)
  • jeera powder ( 2 tsp)
  • garam masala ( 2 tsp)
  • chilly powder ( 2 tsp)
  • turmeric powder ( a pinch)
  • salt
  • oil

Method de Preparation
  1. Wash and cut  bell pepper in squares or thin slices.
  2. Take oil in a pan, add the besan and allow it to cook some. Allow the raw smell to go away and for it to brown just a bit. You can start smelling the flavor of the besan.
  3. At this point add the bell peppers and a pinch of turmeric and some salt.
  4. Cover for just a few min (~ 2-3 min) and cook. After that don't cover as bell pepper cooks very quickly anyway.
  5. In some time add a bit of oil and then add the dhaniya, jeera and garam masala powders. Add the chilly powder too.
  6. Allow everything to come together. Add salt if required. Turn off heat.
  7. Serve with rotis or chappatis.


Sri said...

Anu - Super recipe... I have one request, please post a basic recipe for rotis. I always mess up on the water to flour ratio and it gets either too watery or too tough. :-( What is the trick to soft rotis?

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