Capsicum is a vegetable that comes in an exciting range of colours – red, green, yellow and orange, each of them unique in their form and taste. The bell peppers are rich in vitmains and protien and is a natural anti-oxidant and helps wards off infections. Bell Peppers are amognst the most versatile vegetable as they render a unique taste to any dish they are added to, or are involved in elevating the taste of the dish in which is it the main ingredient. They are a part of my weekly grocery shopping list and get cooked at least twice every week. Imagine the possibilities – Capsicum fried rice, capsicum pulav, stuffed capsicum , capsicum kootu, capsicum sambar, grilled capsicum in gumbos and burro bowls, in salads and panninis, in pastas and curries..
This is a traditional south indian method of cooking this vegetable, that goes well with sambar or rasam.
INGREDIENTS:
3 Green Bell Peppers
1 Medium Onion Chopped.
4 spoons of besan or gramflour.
Salt
Oil as required.
Seasoning:
Mustard, Broken Urad Dhal, Curry Leaves.
PREPARATION:
- In a kadai, add 2 spoons of oil and when hot, add broken urad dhal, mustard and curry leaves.
- When the mustard splutters and the urad dhal is a little browned, add the chopped onions. Allow the onions to brown gradually, as the flavour of the subzi is in this step.
- Now add the chopped capsicum, the required salt and mix well. Allow to cook well, for about 15 minutes as capsicum cooks very fast.
- Finally, add the 3-4 spoons of besan and mix it in. The besan embraces the aromas and flavours of the cooked vegetables and dissolves in to the subzi.
- Serve with a pinch of lemon juice and chopped cilantro.
Anubhavati -Tastes from my kitchen 
Hi Shobha,
Mouth watering Capsicum Subzi……. Can i do with other color Capsicums?
The yellow, orange and red capsicums are a tad sweet…They don’t have the the same aroma and flavour as the green….
hi shoba,
nice recipe..plz collect ur awards from my blog by tomorrow,i’ll be posting it today:)
Shobha, sabzi looks very delicious & mouthwaterin …
Came out really well…. Fast n tasty, thanks for this excellent receipe, u rock!!!!
Hey Shoba, i made it again, came out much more tastier than last.. i cut the capsicum smaller.. this recipe rocks!!!! hats off!!!!
Any suggestions for cauliflower??
hi sobha……i make this capsicum sabzi with little variation….i add little hing and little red chillie powder and then besan……it becomes spicy and good for chapati…my daughter’s favourit for chappati.
Dear Chitra,
This is my favourite quick fix subji that I make for vethal kuzhambu etc. My hubby loves it. Glad you liked it too. Keeo your comments coming.
Shobha
This recipe helped us in a timely fshion for todays dinner. So easy to make….lovec it. Thanks
Hi Ranjini
Thnks for the feeback,. How are both of you doing? How was new year?
Shobha