Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Capsicum with Pappula Podi

Green Bell Peppers with Spicy Chickpea Powder:

Green Bell Peppers (Capsicum or Bangalore Mirchi)

My favorite way to cook green bell peppers is this very easy, 15 minutes from start to finish capsicum curry. The special ingredient which makes it the absolute favorite of people who tried this curry is the spicy roasted chickpea powder. Mildly sweet and spicy chickpea powder and hot bell peppers compliment each other, and the prepared curry is a tasty delight.


3 bell peppers, sliced thinly lengthwise, then halved crosswise
3 tablespoons of pappula podi (spicy chickpea powder)
¼ teaspoon turmeric
¼ teaspoon salt or to taste
For popu or tadka:
1 tablespoon of peanut oil
¼ teaspoon each – curry leaves, chopped garlic, cumin and mustard seeds

Bell Peppers


Place a wide skillet on stove top. Add and heat peanut oil. When oil is hot, add the curry leaves, garlic toast to pale gold. Then add the cumin and mustard seeds. When seeds start to pop, add the bell peppers.

On high heat, cook for few minutes, until the excessive moisture evaporates from them. Then reduce the heat, cover the pan partially, and cook for another five minutes.

When bell peppers are tender to touch, add the seasoning. Sprinkle the spicy chickpea powder, turmeric and salt. Mix and cook for about five more minutes. Turn off the heat. Serve the curry hot, over steamed rice and dal, or with chapatis.

Capsicum Curry with Rice and Spinach Dal Capsicum curry with rice, spinach dal and yogurt – our meal today.

Posted by Indira©Copyrighted in Bell Pepper,Peppers (Tuesday September 6, 2005 at 2:25 pm- permalink)
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