For the second day of the marathon I am cooked with color green. When I was brainstorming recipes for this theme, all the recipes I could think of were with green color ingredients. I had jotted down so many recipes for this color and picking a recipe from that list was not a difficult task at all. As soon as this recipe came to mind, decided green eggplants were going to be the ingredient with color green but unfortunately it did not workout. I even went to the store yesterday, on a rainy day to buy the eggplants and none of the Indian stores had it in stock. I don’t know if I was more upset on the wasted trip to the Indian market or on the fact that I could not buy them despite going there in the rain! I can imagine the expressions of couple of my fellow bloggers reading this post though! One elated that I am not doing an eggplant post and the other disappointed for missing out on an eggplant recipe. 🙂 You see, one is an eggplant hater and the other is an eggplant lover!
Well, I was a little upset after my shopping trip in the rain as I had to pick another recipe and there are always other options to cook with color green. I decided to cook with whatever I had on hand and made this quick & easy, delicious green bell peppers gram flour fry. This was my lunch yesterday with some left over stuffed fish and potato fry.
Total Time: 20 – 25 minutes
Preparation: 5 – 10 minutes
Cooking Time: 15 minutes
Serves: 3 – 4
- 2 medium sized Bell Peppers or 300 grams Bell Peppers diced
- 2 tbsp. Oil
- ½ medium sized Onion chopped
- 5-7 Curry Leaves
- 2 tsp. Ginger Garlic paste
- 2 tsp. Coriander Powder
- 1 ½ - 2 tsp. Chili Powder (adjust to taste)
- ¼ - ½ tsp. Turmeric Powder
- 1 ¼ tsp. Salt (adjust to taste)
- 2 – 2 ½ tbsp. Gram Flour or Besan
- ½ tsp. Roasted Cumin Powder
- Cilantro to garnish
- Heat oil in pan, add onion, curry leaves and sauté for a minute or two.
- Add ginger garlic paste and continue to sauté for another minute or until raw smell of ginger disappears.
- Add coriander powder, chili powder, salt, turmeric and mix well.
- Add bell peppers and mix well. Cover and cook on medium high flame for 2-3 minutes until bell peppers are almost cooked and see some blisters on the skin of the bell peppers. Check in between to make sure the vegetable doesn’t burn.
- Reduce the heat to medium, sprinkle gram flour and mix well so that the gram flour doesn’t from lumps. Continue to stir and cook for another 3-5 minutes until the gram flour is cooked and turns golden brown in color.
- Sprinkle cumin powder and mix well. Cook for another minute are two and turn off the heat.
- Garnish with cilantro and serve hot with rice or roties.