Very often, we get bored of eating the same style of veggie over and over again. That is when a little bit of creativity and variation can help transform something boring into appetising. We, as a family, are not very fond of simla mirchi/capsicum/bell pepper/bhopala mirchi.  But it is very easy and quick to prepare, as it does not take too much effort to clean and chop, unlike other veggies like french beans. Hence, I end up buying it pretty often, much to my own dislike. There are three variations that I make, one of which is this one, which I learnt from my mother-in -law.

It is said that capsicum, like tomatoes, should not be refrigerated, as refrigeration reduces its nutritional value. Hence I always store it out, and try to use it immediately. It can be had with chapati, parantha or rice but tastes best with fried rice.

Level Easy

Ingredients

250 gms bell pepper chopped

1 large onion, chopped

1 large potato, chopped

1 tsp cumin seeds

1 tsp soy sauce

1 tsp vinegar

1-2 tsp chilly sauce

2-3 tbsp tomato ketchup

Salt

1 tbsp Oil

Method

  1. In a wok, heat vegetable oil. Once the oil is heated, add cumin seeds and when the cumin seeds splutter, add chopped onions.
  2. When the onions turn translucent, add chopped potatoes. Cook the potatoes till they are half done and then add capsicum.
  3. Let the capsicum and potatoes cook further. Add soy sauce, vinegar, chilly sauce and tomato ketchup. Add salt and mix well.
  4. Once the capsicum and potatoes are completely cooked, take it off the flame.
  5. Serve hot with rice, chapati, parantha, roti, fried rice.
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