Published By: Rohit Chatterjee

Sabzi of the Day - Bell Pepper Bliss: Stir-Fries with an Indian Twist

Bell peppers, commonly known as capsicums in India, are mostly used to enhance flavour in dishes

Bell peppers have been used in Indian kitchens for long. However, they have mostly acted as flavour enhancers in various curries or have been used in salads to give the dish a pungent and fiery aroma. Not to forget, given several dishes from different parts of Asia have been Indianised in India, such dishes use a huge amount of bell peppers or capsicums.

Given bell peppers are super nutritious, comprising carbohydrates, fibre, vitamin C, B6, K1, E, A, and even potassium and folate. Therefore, we believe capsicum should be consumed at least once in 15 days.

However, it is not always possible to eat those Indian-Chinese dishes. And that is why we have compiled some droolworthy capsicum recipes for you, far away from the monotonous and known dishes.

Stir-fried bell peppers with cauliflower

Cooking time: 45 minutes

Ingredients                                         

  • Cubed bell peppers
  • Boiled pieces of cauliflower
  • Diced onion
  • Grated garlic
  • Grated ginger
  • Red-chilli powder
  • Salt
  • Turmeric powder
  • Coriander powder
  • Vegetable oil

Recipe

  • Heat vegetable oil in a pan.
  • Toss the diced onion, grated garlic, and ginger.
  • Follow by tossing the capsicums and pieces of cauliflower.
  • Add red-chilli, turmeric, and coriander powder.
  • Stir-fry on high flame and finish by adding salt to taste.

(Credit- Instagram/ @cuisine_by_karina)

Stuffed soybean capsicum stir fry

Cooking time: 45 minutes

Ingredients

  • Boiled soybean, grated
  • Salt
  • Oil
  • Turmeric powder
  • Red-chilli powder
  • Coriander powder
  • Cumin powder
  • Kasturi methi dried leaves
  • Whole capsicums
  • Salt
  • A paste of onion, ginger, and garlic

Recipe

  • Start by heating oil in the pan.
  • Toss the grated soybean, followed by the paste of onion, ginger, and garlic.
  • Follow by adding all the above-mentioned masalas and salt.
  • Stir fry on a high flame until the soybean stuffing is cooked.
  • Garnish by adding kasturi methi-dried leaves.
  • Now move on to the capsicums by taking off the top of the capsicum.
  • Make a hollow in the capsicum by taking out all the seeds.
  • Fill the capsicum with the soybean stuffing.
  • Use a little bit of wheat flour dough to seal the top of the capsicum.
  • In oil, stir-fry these whole capsicums filled with soybean stuffing.

(Credit- Instagram/ @ simrankirasoi30)

Stir-fried capsicums in Chettinad masala

Cooking time: 15 minutes

Ingredients

  • Capsicums
  • Onion
  • Grated garlic
  • Gingelly oil (sesame oil)
  • Dry red chillies
  • Kashmiri
  • Red chillies
  • Coriander seeds
  • Cumin seeds
  • Fennel seeds
  • Peppercorns
  • Cinnamon
  • Cloves
  • Cardamom
  • Mace
  • Star anise
  • Stone flower
  • Poppy seeds
  • Curry leaves
  • Coconut milk

Recipe

  • In a pan, heat gingelly oil.
  • Add all the above-mentioned ingredients to the oil except capsicums, onions, and grated garlic.
  • Dry roast all the spices until they turn golden brown and release an aroma.
  • Once done, blend all the spices and turn them into a fine powder—Chettinad masala is ready.
  • In a pan, heat sesame oil again and add diced capsicums, onions, and grated garlic.
  • Follow by adding the Chettinad masala and salt as per your taste.
  • Finish by drizzling a small amount of coconut milk.

(Credit- YouTube/ @HomeCookingShow)

Do give these unique capsicum recipes a try. They are very different from the Indianised versions of various Asian foods found in India.