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Thursday, 14 May 2015

Coloured Bell Pepper Stir Fry - Spicy and Tangy


          Coloured Bell Peppers are an all time favourite of mine due to its appealing coloures and taste. You can dish out any stir fries as a side dish in no time as it generally does not need much cooking. I prepare various stir fries with this veggie, giving it a slight twist here and there.

          This time I gave a South Indian touch to it by adding some sambar masala and lime juice to the end product. It is best relished with chapattis. It even tastes great as a side dish with dal-chawal (rice-lentil combo.)





  • 4 coloured Bell Pepper (red, green, yellow & orange), cut into large pieces
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/4 tsp. asafoetida
  • 1 tsp. urad dal (slit black gram)
  • 1 onion, cut  into large pieces
  • 3-4 garlic, chopped
  • 2 green chilies, chopped
  • 2 sprigs curry leaves
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1/2 tsp. sambar powder
  • 1 tbsp. lime juice
  • 1-2 tbsp. coriander leaves,  chopped






          Heat oil in a pan and temper with mustard seeds. After it stops crackling, add the urad dal, garlic, curry leaves and asafoetida. Saute til the dal and the garlic changes colour.

          Add the chopped bell peppers, onion, green chilies, salt, turmeric powder and red chili powder. Saute, covered on low flame.

          Sprinkle water if necessary and keep stirring at intervals. When done, add the sambar powder, lime juice and coriander leaves and give it a mix. 

          Keep covered for 2-3 minutes. Serve as a side dish with either chapattis or chapattis / naan / parathas.











   


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