Shimla Mirchi Salan / Bell Pepper tangy curry

I wanted to prepare a gravy dish that would go well with roti/chapati and even with rice/biryani as a side dish as I had some left over chicken biryani.

I searched through my veggie storage in the refrigerator and found two medium – big sized bell peppers. Recently I had tried and posted Eggplant Salan recipe. I decided to follow same only replacing the eggplant with bell peppers and reducing a step or two. It turned out to be yum and my purpose was also met.


Recipe :

Ingredients :

  • 3 medium-sized bell peppers (any color – green, red, yellow), cut into cubes
  • 1 1/2 tbsp roasted coarse peanut powder
  • 1 tbsp sesame seeds
  • 1 1/2 tbsp desiccated coconut powder
  • 2 tbsp oil
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds(jeera)
  • 1/4 tsp kalonji (onion seeds)
  • 1/8 tsp fenugreek seeds (methi)
  • 3 dry red chillies
  • 5-6 curry leaves
  • 1 medium onion, finely chopped
  • salt as per taste
  • 2 green chillies
  • 1 tsp ginger garlic paste
  • 1/ 4 tsp turmeric powder
  • 2 heaped tsp red chili powder
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • 2 tbsp yoghurt
  • 1 tbsp fresh mint leaves, finely chopped
  • 1 tbsp coriander leaves, finely chopped

Method :

  1. In a pan, dry roast, peanut powder, sesame seeds and coconut powder.
  2. Once cooled down, grind into fine paste using water as required. Keep aside.
  3. In a pan heat the oil. Once hot, add the mustard seeds, cumin seeds, methi, kalonji, red chillies and curry leaves.
  4. Once they crackle, add the onion and green chillies and sprinkle little salt as this aids in cooking for the onion.
  5. Once the onion become transparent, add the ginger garlic paste and sauté till the rawness of the paste is lost.
  6. Now add the spice powders – turmeric powder, red chili powder, cumin powder, coriander powder and mix well.
  7. Now add the ground peanut-sesame-coconut paste and little water. Cover and cook till the oil separates.
  8. Then add the yoghurt and salt as per taste and give it a good mix.
  9. Now add the chopped, mint and coriander leaves and also the cubed bell peppers. Cover and cook till the bell peppers are well cooked and soft but not mushy.
  10. Serve hot with roti/chapati or biryani. Enjoy!

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