- Submitted by Dahlia on 21st Nov 2007
(Bell Pepper Masala, Kudamilagai Masala, Simla Mirch ki Sabzi)
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Planning a menu for the 3 meals of the day sometimes is a hard core task. It becomes even more strenuous when there are only limited vegetables available at home and the challenge is to make a tasty dish for the family. I usually make about 80 percent of my dinner before 6 PM because post that I devote my time to my children studies. Day before yesterday, I decided that I would make chapatti and vegetable gravy for dinner. To my dismay, I realized that capsicum was the only available vegetable in my refrigerator along with the usual onion and tomatoes. With a little of good luck, I had a mix of green, yellow and red capsicums. I quickly decided that I will make a simple gravy with capsicums in the onion tomato sauté. My mom always says that any dish which is garnished with coriander leaves or cilantro will always taste the best. I remembered my mom’s tip, put on my favorite numbers in FM and began chopping the vegetables.
Capsicum or more famously called bell peppers or shimla mirch (in Hindi) or kodamilagai (in Tamil) is a widely found vegetable and a key element in many cuisines. It is said that there are as many as 27 varieties of capsicum, but the more common ones are the green, red and the yellow capsicum. It is important to select good capsicums in the vegetable market for a tasty dish. Choose capsicums that have deep, vivid colors, taut skin, free of spots and darkened areas. The stem should be fresh and green. The capsicums should also be firm and heavy in size.
Capsicums are incredibly nutritious. They have 100% of the daily recommended value for vitamin C, more than that of an orange. Capsicums also increase the metabolic rate i.e. it helps to burn more calories, and thus it is effective for weight loss. It also helps normalize the blood pressure, improve circulation and increase the production of saliva and stomach acids to aid digestion. Capsicums are also beneficial in preventing diabetes and alleviate pain related to arthritis.
With such nutritional benefits, my capsicum masala was also a hit in my family. From then on, capsicum masala is a regular recipe in my kitchen and I try to include capsicum in every possible way.
Recipe for Capsicum Masala
Preparation time: 10 minutes
Cooking time: 20 minutes
- Capsicum (Bell peppers) - 2 (chopped)
- Onion -1 big or 2 small (chopped)
- Tomato - 2 ( finely chopped or crushed)
- Oil -1 tbsp
- Salt - to taste
- Red chili powder - 1 tsp
- Coriander powder - 1 tsp
- Turmeric powder - ¼ tsp
- In a sauce pan, heat oil. Once it gets heated up, add the chopped onions and saute for a while.
- Next add the capsicum along with tomatoes and fry for 2 minutes. You could make this with just green bell peppers or use a mix of different colors.
- Add all the dry masala powders and mix together. I have just mentioned 1 tsp of each red chili powder and coriander powder but often I add more as we like it spicy. Add according to your taste.
- Cover and cook for 10 to 12 minutes mixing occasionally. If needed, add just little water.
- Garnish with finely chopped cilantro leaves.Capsicum masala is ready to be served.
Serving Capsicum Masala
- Serve the warm bell pepper masala with chapatti.
- This can also be served with pav or bread.
- This same recipe can be used for different vegetables to make brinjal masala, zucchini masala, cauliflower masala, okra masala, beans masala, spring onion masala. etc.
More Bell Pepper (Capsicum) Recipes