Masala Bell Pepper (Capsicum)
Bell pepper is also known as capsicum or shimla mirch. Masala bell pepper with great blend of spices, makes a very enjoyable side dish. This can complement any meal. Masala bell pepper can be served with roti, paratha or puries. I enjoy this with side of dal fry and plain rice.
Servings 4 people
Ingredients
- 3 medium Green bell pepper seeded and cubed in 1/2” pieces this will make about 3 cup cubed bell pepper (capsicum, shimla mirch)
- 2 tbsp oil
- 1/2 tbsp cumin seeds (jeera)
- 1/8 tbsp asafetida (hing)
- 1-1/2 tbsp coconut powder (gola)
- 1-1/2 tbsp sesame Seed powder (til)
- 2 tbsp teaspoons coriander powder (dhania)
- 2 tbsp fennel seeds powder (saunf)
- 1/2 tbsp Red Chili Powder (lal mirch)
- 1/4 tbsp Turmeric Powder (haldi)
- 3/4 tbsp salt
- 1 tbsp sugar
- 1/2 tbsp mango powder (amchoor)
- 1 tbsp Lemon Juice
Instructions
- In a small bowl mix most of the spices, coconut powder, sesame powder, coriander powder, fennel seeds powder, red chili, turmeric, salt, and sugar. Set aside.
- In a wide frying pan heat the oil moderately over medium high heat, add cumin seeds as seeds crack add asafetida. Add bell pepper mix well lower the heat to low medium. Cover the pan and let it cook for about 3 minutes.
- Sprinkle the spice mix. Mix it well coating all the bell pepper. Let it cook about 3-4 minutes covered, do stir in between. Cook the bell peppers until they are tender but still little crisp.
- Turn off the heat, add the mango powder and lemon juice mix well.
- Masala bell pepper is ready.