Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins CookTime:10-12 mins  Cuisine:Indian

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Table of Contents⇓    RecipeCard⇓

Bell Pepper Sesame curry, a recipe which has my own copyright. Hahaha…I meant to say that, it is not the one which I learnt from my dear Mother.

Few years back, when I have come up with the idea of bell peppers with sesame seeds, I just made with eye-ball measurement. When I first served my family & guests, they just adored it without any left overs.

And personally, this is one of my immediate pick, when I have at least 2 bell peppers lying in the fridge. Basically, the less time it takes and the health benefits it gives. It takes just 15 mins max to make this simple yet spicy curry. Just try it and see how you like it. 

Table of Contents:

Click to Expand / Collapse

1. Health Benefits of ‘Bell Pepper – Sesame Curry’:
2. How to serve, ‘Bell Pepper – Sesame Curry / Tilwale Shimla Mirch Sabzi’:
3. Other recipes from my blog:
4. Step Wise Pics Procedure for ‘Bell Pepper – Sesame curry / Capsicum Nuvvula Koora’:
5. Prep Work:
6. Cooking:
7. Tips & Storage:
8. Result:
9. Recipe Card & Print:

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Health Benefits of ‘Bell Pepper – Sesame Curry’:

Capsicum / Bell Pepper, is one vegetable that is low in Saturated Fat, low in Cholesterol. Good source of Dietary Fibre, Vitamin-C and Vitamin-K. 

Sesame / Nuvvulu is one of the good sources of calcium and iron. This, one fact is what I learnt from my Mother, about sesame seeds.

To Conclude this is a semi-dry side dish that’s rich in providing essential iron, calcium and is good to eliminate bad cholesterol. It comes under Vegan, Plant Based, Vegetarian, Gluten free, Diabetic friendly diets.

How to serve, ‘Bell Pepper – Sesame Curry / Tilwale Shimla Mirch Sabzi’:

This curry can be served either with any rice, poori, roti, chapati, or pulao. As shown in the picture below, we mostly enjoy it as a side with steamed white rice. Along with a serving of homemade yogurt, made this a filling weeknight dinner.

Or use it as a perfect filling for sandwiches, pita bread, tacos too.  But you will have to reduce the spice level in this case.

One other option would be to serve as a starter / appetiser. Just eliminate the spice completely and serve with skewers and a dipping sauce.

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips  mentioned at the end.

Curry recipes collection⇒ Curry / Koora / Stir Fry

Rice recipes collection⇒  Main Course

Instant Pot recipes collection⇒  Electric Pressure Cooker / Instant Pot Recipes

Chutney recipes collection⇒  Chutney / Pachadi / Dip

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Ingredients:

• Capsicum / Bell Peppers / Shimla Mirch – 2 (large size)
• Onions – 4 (medium size)
• Salt – 2½ teaspoons
• Red Chilly powder – 2 teaspoons
• Nuvvulu / Til / Sesame seeds – 2 tablespoons
• Fresh Coriander chopped – 2 tablespoons

Ingredients for Tempering:

• Cooking Oil – 3 tablespoons
• Turmeric Powder – ¼ teaspoon
• Nuvvulu / Til / Sesame seeds – ½ teaspoon (heaped)
• Mustard Seeds / Aavalu – ½ teaspoon
• Jeera / Cumin seeds – ½ teaspoon
• Dry Red Chillies – 3

Special Ingredients:

• Nuvvulu / Til / Sesame seeds

Step Wise Pics Procedure for ‘Bell Pepper – Sesame curry / Capsicum Nuvvula Koora’:

Prep Work:

Cut the capsicum / bell peppers and onions into small cube sized pieces as shown.

Cooking:

Put a frying pan on stove top under medium flame, add the sesame seeds.

Dry roast by stirring continuously, until you get a nice aroma / the seeds turn golden colour.

Take them off the pan, into a blender/mixie. Once cooled down, blend them into fine powder. 

Replace the pan back on stove top and add 2 tablespoons of oil.

Transfer all the ‘Ingredients for tempering’ into the pan. Sauté for 30 secs.

Now, increase the heat to medium/high and add the onion pieces.

Let the onions become transparent. This might take 2-3 mins.

Next, add all the bell pepper / capsicum pieces into the pan. Add the salt as well.

Gently mix everything , such that the pieces are coated well with the salt and tempering.

 Cover the pan completely with lid, for 3-4 mins. Let it steam cook.

Now, stir once and let it cook for 2 more minutes, without lid. Later, give a stir.

Then cover the pan partly with lid. For more 3-4 mins.

Check if the bell pepper pieces have softened. Then, add the red chilli powder, roasted sesame seeds powder and the remaining oil.

Mix up everything. Let it stay on the stove top for 1-2 mins.

Later switch the flame off, add the chopped coriander leaves, give a mix. Transfer the curry into a serving dish. Done!

Tips & Storage:

• Take a frying pan suitable size enough to cook the curry and use the same pan to dry roast the sesame seeds. It saves time for cleaning.
• Ground the roasted sesame seeds in a blender/mixie only when they are completely cooled. If not it might become a paste rather than powder.
• Adjust the salt & spice as per your taste.
• Using Sesame oil specifically for this recipe, gives that new aroma for the entire dish. 
• You might even add a teaspoon of ginger-garlic paste along with the onion pieces.
• Storage: This, Bell Pepper Sesame curry, stays good up to 2 days at room temperature and can be stored in fridge up to a week.

Result:

• I really LOVE this, Bell Pepper Sesame curry to the core, for many reasons. Basic one, for being a quick & easy recipe that can be made.
• The roasted sesame seeds powder is the primary ingredient for the whole recipe. It makes the dish palatable & complete.
• It tastes equally good with any rice, chapati, any pulao, for sandwich, paratha, roti.

Recipe Card & Print:

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