Fried Capsicum/Bell Pepper

The moment I saw the post on Capsicum Zhunka in Anthony s blog,I knew I had to give it a try.Again,an incredibly easy to prepare and a tasty dish!

Bell peppers contain a recessive gene that eliminates the chemical capsaicin in the fruit and hence is less hotter compared to other chillies.The color can be either green, red, yellow, orange and, more rarely, white, purple and brown depending on when they are harvested.

Green peppers are unripe bell peppers, while the others are all ripe, with the color variation due to cultivar selection. Because they are unripe, green peppers are less sweet and slightly bitterer than yellow, orange, or red peppers, which all taste similar. The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment; the sweetest are fruits allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after-ripened in storage are less sweet

100g of bell pepper, has about 140mg of Vitamin C.

In 2005, a poll of 2,000 people revealed the capsicum pepper to be Britain's 4th favourite culinary vegetable.

Source-Wikipedia

Ingredients

Green Bell pepper(Capsicum) = 1
Onion = 1
Mustard seeds = 1/8tsp
Cumin seeds = 1/8tsp
Turmeric powder = 1/8tsp
Red chilli powder = 1/2tsp
Coriander powder = 1/2tsp
Gramflour(Chick pea flour) = 2tbsp
Salt
Oil = 1tbsp

Method

Clean and chop the capsicum
Heat oil in a pan,add mustard seeds,allow it to splutter
Then add cumin seeds and the chopped onion
When onion turns translucent,add the capsicum and allow to cook for 4 to 5 mins
Add the masala powders and salt and mix well
Lower heat and add the gramflour and mix well
Serve hot with rice or roti