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