Sweet Peppers Fry
Sweet Peppers – so many colors never knew what to make with them! After my trip back from India, I wanted to explore and go out of my comfort zone while cooking. I wanted to mix up cuisines and Indianize a few of the recipes. But as I’m back my mind has only been on sleep. I am on this new migraine medication from a good neurologist in India. I think it’s mostly to put me to sleep. The doctor there thinks I’m not sleeping enough – well try sleeping with a teething two-year old, so this medicine gives me sleep. It’s good as I finally took a break from my insomnia, but bad because I haven’t been able to spend as much time as I want with my blog. I want to cook up so many recipes but so little time. Maybe I can dedicate some quality time once Arlo starts going to his day care.
So sweet peppers – I bought them a few times but always end up making them into stuffed peppers as an appetizer. I stuff them with refried beans sprinkle some cheese on top and once baked eat them as they are. They were delicious. I once added them to Pav Bhaji – the taste didn’t linger as I wanted it to. As I was shopping in the grocery store I picked up the smallest bag of it. To be fair I was sleep deprived and also had a screaming toddler in my arms. Once home I didn’t know what to do with them. I knew they weren’t going to be too spicy so I decided to chop them slowly and wing it. As I was chopping a recipe came into my mind. As I finish chopping another one. As I added the oil for the tempering another recipe came into my mind, but at the end I just made a mix of all the three recipes that came into my mind. Maybe one day I’ll add all the three recipes. This fry I made with Sambar Powder as I had a bulk of it at hand.
Ingredients
Sweet Peppers – 10-15
Onions – 1/2
Sambar Powder – 2 tablespoons
Salt – As needed
Turmeric – 1/2 teaspoon
Coriander Powder – 1 teaspoon
Red Chili Powder – 1 teaspoon (optional)
For Tempering:
Oil – 3 tablespoons
Channa Dal – 2 tablespoons
Urad Dal – 2 tablespoons
Mustard Seeds – 1 tablespoon
Cumin Seeds – 1 tablespoon
Asafoetida – 1/2 teaspoon
How to Make
Step 1: Wash the peppers and remove the stem off them, slit them in half. Remove the seeds and dice them. Repeat with all the peppers.
remove the stem 
slit in half and remove the seeds
Slit the halves in half 
Slice them as thin as possible
Step 2: In a pan add oil, once hot add channa dal and urad dal. As they start to change color, add the mustard seeds. Once the mustard seeds splutter add in asafoetida and cumin seeds.
Once oil is hot – add channa dal 
Then Urad dal
Add Mustard Seeds 
Asafoetida
Cumin 
Peppers and Onion
Step 3: Add the chopped onions and chopped sweet peppers and give it a quick mix.
Step 4: Keep stirring every two minutes so as not to burn the peppers.
Turmeric 
Salt
Step 5: As the peppers turn soft, add the turmeric, salt, coriander powder, sambar powder and red chili powder (optional).
Sambar Powder 
Mix it up
Step 6: Mix it well leave it on for a few minutes until the oil starts oozing out.
Step 7: Serve it with rice or roti with a dollop of ghee.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
people
|
- 15 Sweet Peppers
- 1/2 Onion
- 2 tablespoon Sambar Podi http://jabberfoodwocky.com/2019/02/15/sambar-podi-powder/
- 1 tablespoon Salt As Needed
- 1/2 teaspoon Turmeric
- 1 teaspoon Coriander Powder
- 1 teaspoon Red Chili Powder optional
- 3 tablespoons Oil
- 2 tablespoons Channa Dal
- 2 tablespoons Urad Dal
- 1 tablespoon Mustard Seeds
- 1 tablespoons Cumin
- 1/2 teaspoon Asafoetida
Ingredients
For Tempering
|
|
- Wash the peppers and remove the stem off them, slit them in half. Remove the seeds and dice them. Repeat with all the peppers.
- In a pan add oil, once hot add channa dal and urad dal. As they start to change color, add the mustard seeds. Once the mustard seeds splutter add in asafoetida and cumin seeds.
- Add the chopped onions and chopped sweet peppers and give it a quick mix.
- Keep stirring every two minutes so as not to burn the peppers.
- As the peppers turn soft, add the turmeric, salt, coriander powder, sambar powder and red chili powder (optional).
- Mix it well leave it on for a few minutes until the oil starts oozing out.
- Serve it with rice or roti with a dollop of ghee.
Tips:
- You can use capsicum instead of sweet peppers (the colored ones looks very good)
- You can use curry powder instead of sambar powder .
- You can skip using the coriander powder and the red chili powder.
- You can add coriander leaves for garnish.
