This is how I fell in love with capsicum or green peppers. In my childhood, we never used to get any red, yellow, orange peppers in Baroda (my hometown). In fact, I did not know that these were really real colors of peppers for a very long time, I and my mom always used to think that they were hybrid (a lot of things which were not common place were doubted to be hybrid back then!). My dad was never a fan of capsicum while my mom used to love it. So in order to make it more daddy-friendly, my mom started adding some besan (bengal gram flour) to a regular tadka subzi of capsicum. Later we also tried a version of this by adding soy flour and it tasted equally delish. The best thing(s) about this veggie is that it is really simple to put together, is crisp but not dry and surprisingly sour and sweet at the same time- the sourness coming from the capsicum and the hint of sweet coming from half a teaspoon of sugar added to this. You can have it the way M likes it- as a subzi with hot chapatis or top it up on a warm toast- either way it is a beautifully spiced dish that celebrates this wonder vegetable which is loaded with vitamins, flavonoids and good antioxidants!
You will need:
4 medium sized capsicum (green peppers or any peppers), chopped
1 tbsp oil
1 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp chilli powder (or more according to taste)
1/2 tsp sugar
2 tbsp besan (bengal gram flour) or soy flour
salt to taste
– Heat the oil in a non stick pan/kadhai and add the mustard seeds to it and let them crackle. Next add the turmeric and the chopped capsicum and stir well. Then add the chilli powder, salt. Stir well and cover for two minutes taking care that the capsicum does not lose its color.
-Now lower the flame and sprinkle the besan and sugar on the capsicum and stir continuously. Capsicum should always be slightly underdone and have a bite and not become soft and soggy. Cook till just done- the capsicum will be glossy green with bits of browned besan sticking to it.