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Wednesday, 20 August 2014

Capsicum Stir Fry (South Indian Style)

           
          This is a very quick and an easy recipe that goes well as a side dish with either rice or chapattis. The sambar powder adds an extra flavour to this dish. I usually prefer to make this recipe when I am short of time, as capsicum takes very less time to cook.





  • 3 Capsicum, (red, green and yellow), chopped
  • 2 medium onions, chopped
  • 1 tsp. garlic, chopped
  • 2 green chillies, slit
  • 1 tsp. mustard seeds
  • 1 tbsp. urad dal
  • few curry leaves
  • pinch of asafoetida
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. sambar powder
  • 1 tsp. roasted gram flour
  • 1 tbsp. lime juice
  • 1 tbsp. coriander leaves
  • 2 tbsp. oil
          




          Heat oil in a pan and temper with the mustard seeds. After it stops spluttering, add the curry leaves, asafoetida and urad dal. 

          Saute till the dal turns light brown. Add the chopped onion and garlic. Fry till light brown and then add the chopped capsicum and green chillies.

          Add salt and turmeric powder and saute, covered. When half done, add the sambar powder and the besan and continue to fry.

          If needed, little water can be sprinkled. When done add lime juice and garnish with coriander leaves. Serve as a side dish with rice or with chapattis.















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