Capsicum Masala

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It’s been a while since I’ve posted a recipe (possible the first one on this blog!) so I thought I would put this one up! It was a bit of an experimental recipe to use up an excess of capsicums bought cheap at the market, and it was a complete winner – quick and delicious!


2 capsicums, cut into fairly large pieces, say about 1.5cm x 1.5cm
1 onion, chopped into large chunks
4 tbs oil
1 tsp mustard seeds
A sprig of curry leaves
1 tsp cumin seeds
2 tbs besan flour (chickpea flour, and can be found at all Indian grocers)
Pinch of turmeric powder
Chilli powder to taste
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
Coriander leaves, chopped, half a bunch or so
  1. Heat the oil in a kadai (or wok/skillet/frying pan).
  2. When the oil is hot, add the mustard seeds and wait for them to splutter.
  3. When mustard seeds have popped, add the curry leaves and the cumin seeds and brown them. This should take about a minute.
  4. Add the onions and fry until they are soft and translucent. Add the salt too.
  5. Add the besan flour and stir constantly until the flour is browned. The should end up as a crumb like consistency.
  6. Add the remaining spices and the capsicum, and mix through. Allow the capsicum to cook, tossing regularly. Do not put a lid on the pan, this will make the capsicum so soft and soggy. The capsicum should end up slightly charred, but not too soft.
  7. Add the coriander leaves, mix through and remove from the heat.
This is is great served hot with rice, or any Indian breads, and also tastes great the next day!


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