Capsicum Barada (Bell Pepper Curry)
The name ‘Barada‘ is native to a place called ‘Karimnagar‘ in Andhra Pradesh, India and its a curry cooked with any vegetable with chickpea flour. One of my favorite veggies is ‘Green Bell Peppers’ and ‘Capsicum Barada’ is my mom’s specialty…:) It tastes yum when served hot with rice and a dollop of ghee. Enjoi..!
Ingredients:
2 Green Bell Peppers/, chopped
2 tbsp Besan (Chickpea Lentil Flour)
1 tsp Urad dal, Mustard seeds, Cumin seeds
2-3 whole Red Chillies
1 tbsp Oil
Salt to taste
1 tsp Red Chilli powder
1/2 tsp Turmeric
pinch of Asafoetida
Preparation:
Heat oil in a pan, add urad, mustard, cumin seeds, whole red chillies and a pinch of asafoetida. Let the seeds splutter.
Add chopped bell peppers and mix until they get lightly coated with the tempering.
Sprinkle the besan flour over the veggies, Mix well and cook for 8-9 minutes, covered on medium-low flame, until cooked.
Season with salt, turmeric and red chilli powder. Stir well and cook for couple of minutes. Serve!
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A hearty thanks to ‘Mrs. SriLekha‘, ‘Vegetable Platter‘ and ‘Andhra Flavors‘ for passing me ‘Blogging with a purpose‘ award..:). thats so sweet of you folks!
..and I pass this to my best friend and all of my dear readers who patiently check out every post of mine and take time to leave their valued comments!!!
Signing off for now,
Siri
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