Capsicum / Bell Pepper is chopped up and cooked in oil along with spices. Chickpeas are pressure cooked and lightly crushed before adding to the capsicum. Roasted spice powders are added to the curry before removing from heat. Serve capsicum with chickpeas over plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Capsicum with Chickpeas.
Green Bell Pepper / Capsicum 2
Chickpeas Cooked 1 Cup
Amchur Powder 1/4 tsp
Coriander Powder 1 Tbsp
Red Chilli Flakes 1/4 tsp
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash, remove stems, discards seeds and chop capsicum into small chunks.
Crush the boiled chickpeas and keep aside.
Grind whole red chile coarsely for red chili flakes.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bell pepper.
Cook covered for a minute and uncover and fry for a minute.
Stir in chickpeas and fry for a minute to evaporate any excess moisture from chickpeas.
Now add coriander powder, amchur powder, red chilli flakes and salt.
Fry for a minute or two and remove from heat.
Serve capsicum with chickpeas over plain steamed rice and dollop of ghee.
Notes: Make sure capsicum is cooked well.
Suggestions: Pressure cook soaked chickpeas in enough water for 3 whistles and strain the chickpeas for the above recipe.
Variations: You can also add diced onion to the above curry if you wish.
Other Names: Capsicum with Chickpeas.