This curry is my most favourite way to eat green bell pepper since almost 15 years. Roasted with onions, spices and the most important ingredient of all – gram flour or besan, this curry goes well with literally anything! My most favourite way is to add yoghurt on top and eat!
This curry is a dry one and not the gravy kind. I like to keep the bell peppers crunchy but slightly cooked. Overcooking the vegetable might result in change of flavour and make it soggy. So once you add the bell peppers to onion, cook on medium to high heat and keep sautéing often.
- 2 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 4 tbsp gram flour
- Salt to taste
- Oil to cook
- 1 tsp turmeric
- Chilli powder to taste
- 2 tbsp curry powder
- 1/2 tsp mustard seeds
- Heat oil in a pan, add mustard seeds and let it crackle.
- Add the onions and sauté them until slightly golden.
- Add in the bell peppers and all the spices and salt. Sauté on medium to high heat so that the peppers don’t release water and turn soggy.
- Bring the curry to one side on the pan and on the other side, roast the gram flour until slightly brown and fragrant.
- Mix that in with the curry and sauté for few minutes until slightly cooked but crunch retained.