In Summers not only there is a dearth of vegetables, kids don't want to eat half of what is available. We as parents don't want them to eat very rich food. The general taste veers towards something that is light and refreshing . This capsicum dish is something like that. Everyone at home loves it. I like to serve it with roti and raita.
Capsicum. 400 gms
Extra Virgin Olive Oil. 3 tbsp
Mustard seeds. 1 tsp
Fennel seeds. 1/2 tsp
Onion 1 small finely chopped
Red chilly pd. 1 tsp
Fennel pd. 1 1/2 tsp
Coriander pd. 1 tsp
Turmeric pd. 1/2 tsp
Raw mango. 1 tbsp ( grated)
Ginger paste. 1 tsp
Chickpea flour. 2 tbsp
Salt. To taste
Garam masala. 1/4 tsp
- Wash capsicum. Cut into halves and remove seeds.
- Now cut into 1" cubes. Keep them in a strainer for half an hour so that they dry out a little.
- Heat a non stick pan and add mustard seeds. Once they crackle add oil and fennel seeds.
- Tip in chopped onions .
- Once onions are light brown, add red chilly powder, coriander pd, fennel pd, turmeric pd, salt , raw mango, ginger paste . Give it a good mix.
- Carefully sift chickpea flour into the pan . Mix well.
- Tip in cubed capsicum , mix. .
- Cover and cook till capsicum is done.
- Sprinkle garam masala .
- Taste and adjust salt.
- Serve hot with an Indian bread of your choice.
After you add chickpea flour the veg. may appear to be too dry but don't be tempted to add more oil. While cooking , capsicum will release water and that will make it moist.
Since we are using Extra Virgin Olive Oil , it's best to crackle mustard seeds first and then add oil. This prevents oil from over heating and losing its flavour.