Capsicum-Nuvvula Koora / Bell Pepper-Sesame Curry / Shimla Mirch-Til Sabzi

Recipe Cooked, Photographed and Written by Praveena

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

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. I surely make this curry / koora very frequently because of the less time it takes & the health benefits it gives.

Health Benefits of ‘Bell Pepper – Sesame Curry’:

Capsicum is one vegetable that is low in Saturated Fat, and very low in Cholesterol. It is a good source of Dietary Fiber, Vitamin-C and Vitamin-K. This is what I learnt about this veggie (info from internet). 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.

How to serve,‘Bell Pepper – Sesame Curry’:

Moreover, it can be served either with any rice, poori, roti, chapati, or pulao. Or makes a perfect filling for sandwiches, pita bread too. It takes just 15 mins max to make this simple yet spicy curry. Just try it and see how you like it. 

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

My Curry recipes collection here⇒ Curry / Koora / Stir Fry

Rice recipes collection here⇒  Main Course

Chutney recipes collection⇒  Chutney / Pachchadi / Dip

Related Posts with ‘CAPSICUM’⇒

• Potato-Capsicum Dry Curry / Aloo-Shimla Mirchi Sukhi Sabzi
• Tri-Capsicum Chinese Fried Rice
• Capsicum-Aratikaya Koora / Bell Pepper-Raw Banana Curry
• Capsicum & Tomato Chutney / Pachchadi

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Ingredients:

• Capsicum / Bell Peppers / Shimla Mirch – 4
• Onion – 4
• Salt – 2½ teaspoons
• Red Chilly powder – 3 teaspoons
• Nuvvulu / Til / Sesame seeds – [1 heaped teaspoon + 2 tablespoons]
• Cooking Oil – 3 tablespoon
• Coriander chopped – 2 tablespoons
• Turmeric – ¼ teaspoon
• Mustard Seeds – ½ teaspoon
• Jeera / Cumin seeds – ½ teaspoon
• Dry Red Chillies – 3

Special Ingredients:

• Nuvvulu / Til / Sesame seeds – powder

Procedure for ‘Bell pepper – Sesame curry’:

• Put a frying pan on stovetop under medium flame and add the sesame seeds.
• Dry roast by stirring continuously, until you get a nice aroma / the seeds turn golden colour.
• 

  Sesame seeds before dry roast

  

  Sesame seeds after dry roast
• Take them off the pan into a blender/mixie. Let them cool.
• Place the pan back on stove top and add 2 tablespoons of cooking oil.
• Add the mustard seeds,cumin seeds,turmeric and sesame seeds (1 heaped teaspoon) into the pan. Mix up everything. 

  

• Parallelly, cut the onions into small cube size pieces.
• Check if the items (for tempering) in the pan, have tossed well in the oil.
• Then add the dry red chillies just by breaking them into half with your fingers.
• Now, increase the heat to medium/high and add the onions into the pan of tempering.

  

• Let the onions become soft. This might take 2-3 mins.
• In the meanwhile , cut the capsicum/bell peppers into small cube size pieces.

  

• Check for the onions to become transparent.

  

• At this stage, add all the pieces of capsicum 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.
• In the meanwhile, grind the roasted sesame seeds which we kept in the blender for cooling. Make into powder.Keep aside.
• Coming to the pan, remove lid, give a stir and then cover the pan partly with lid just. For more 3-4 mins.
  

  Pan completely covered with lid for 3-4 mins

  

  Then, pan partly covered with lid for 3-4 mins
•  Now, stir once and let it cook for 2 more minutes, without lid.

  

• After 2 mins, add the sesame seeds powder, red chilli powder and (remaining) one tablespoon of oil. 
• Give a thorough mix and let it stay on the stove top for 1-2 mins.
  

  Adding red chilli powder,sesamepowder

  

  Final stage of curry/koora/sabzi
• Transfer the curry into a serving bowl, and garnish it with chopped coriander leaves. Done!!

Tips:

• Take a frying pan suitable size enough to cook the curry/sabzi 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.
• 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.
• It tastes equally good with any rice, chapati, any pulao, for sandwich, paratha, roti.

  

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