Wednesday, June 24, 2009

Sindhi Capsicum curry

Thank you Shaifali for the superb recipe. Also thank you Kamala aunty for teaching us this curry. Capsicum or Shimla mirchi as it is called is another of the typical North Indian veggies regularly used in curries. Sindhi capsicum is simple and easy to make dry dish. The good thing about it is that it is not very spicy.

Serves 2

Preparation time: 10 -15 mins


Capsicums (medium sized) 4
Red chilli powder 1tsp
Sugar 1 ½ tsp
Cumin seeds 1 tsp
Refined cooking oil 4-5 tsps
Pinch of turmeric
Salt to taste
Chickpea Flour(Senagapindi/kadlehittu/besan) 2-3tsp


Wash and cut the capsicum in to eatable cubes.

In a kadai/pan (bandli/mookudu), heat 5 tsps oil and add a tsp of cumin seeds (jeera/jeelakarra). Once they splutter add the capsicum.

Add a pinch of turmeric and salt to taste and mix. Cover and leave the capsicum to cook on a simmer. This may take upto 8 to 10 mins. Please keep checking in between if the capsicum has softened and is cooked.

Once the capsicum is cooked add a tsp (a pinch for lesser spice) of red chilli powder and 1 and a half tsp of sugar and mix well. Leave for another 2 mins.

Add 2-3 tsps of chick pea flour/besan and mix well. Now switch the stove off.

Sweet and spicy, Sindhi capsicum is a dry curry that goes well with any of the Indian bread or rice. We tried it with phulkas and it tasted awesome.


Pavan said...


Abhijit said...

tasty tasty!
This is my favorite dish on the blog :P

akhila.s said...

sugar veyyaka poothee..??

Pratnee said...

@Pavan and Abhijit: Thank You.:)

@ Akhila: If sugar is not added then the Sindhi flavour is not there. the essence of Sindhi food itself is sweet and spice. A tsp of sugar willnot make a major impact on the taste. Try it and you will surely agree.:)

Anonymous said...

chala baaga kudirindi, maa hubby chaala mechchu kunnaru.

Pratnee said...

Thank you andi:) mee hubby ku kuda:)

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