Sweet and Sour Bell Pepper
Sweet and sour bell pepper is colorful, sweet, sour, and nutty—all the flavors blend into one delicious taste. It tastes great when served as a side dish with paratha, roti or rice.I make this quite often upon request of my family because it can be used for making sandwiches or rolled up in any Indian flatbread or tortillas. For making sandwiches, add cheese to make a complete meal. This recipe is also versatile, keeping everything the same, you can change the bell pepper with potatoes or any squash.
Servings 2 people
Ingredients
- 3 cups bite-cubed bell pepper, I am using green, yellow, and red bell peppers to make it colorful.
- 1/4 cup peanuts coarsely powder
- 2 tbsp besan
- 2 tbsp oil
- 1/2 tsp cumin seeds (jeera)
- 2 tsp coriander powder (dhania)
- 1 tsp salt
- ¼ tsp red chili powder
- 1 tsp mango powder (amchoor)
- 2 tsp lemon juice
- 3 tbsp brown sugar or jaggery
- 2 tsp sesame seeds
Instructions
- Cut the bell peppers into bite-size cubes and remove all the seeds.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds. After the cumin seeds crack, add peanuts, besan, and 1 teaspoon of sesame seeds. Stir for about half a minute until the besan (gram flour) is golden-brown.
- Reduce the heat to medium-low, add the bell peppers and stir. Add coriander powder, red chili powder, and salt, then stir. Add about ¼ cup of water and cover the pan. Cook over low-medium heat for 6 to 8 minutes. Open and stir to check if the bell peppers are tender but still have some crispness to it.
- Add the mango powder and brown sugar. Stir and taste to adjust salt and lemon juice according to your taste.
- Turn the heat to low and cook for about 2 minutes, stirring gently.
- Before serving, garnish with the saved sesame seeds. Enjoy