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

Recipe Cooked, Photographed and Written by Praveena

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

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 (over the internet).

This recipe is with 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. As, nuvvulu / sesame is one of the good sources of calcium and iron. This, one fact is what I learnt from my Mother, about sesame seeds.

Moreover, it can be served either with any rice, poori,roti,chapati, or pulao. and takes just 15 mins max to make this simple yet spicy curry/koora.

This is my way of making it, just try it and see how you like it. 

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

You can see other Curry/ Koora recipes here⇒ Curry / Koora / Stir Fry

Related Posts: Bell Pepper – Lentil Fritters / Capsicum Punugulu Tri-Capsicum Chinese Fried RiceRagi-Nuvvula Laddu / Millet-Sesame Sweet Balls / Bhakri-Til Laddoo

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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:

  • Firstly, take the 2 tablespoons of sesame into a frying pan.
  • Put the frying pan on stovetop, and dry roast them under medium flame.
  • You would get a nice aroma and the sesame seeds turn golden colour. Look at the pic below.
  • At this stage take them off the pan into a blender/mixie. Let them cool.
  • Remember, not to switch the flame off but turn it to low heat.
  • In the meanwhile, in the same pan take 2 tablespoons of cooking oil.
  • Add the mustard seeds,cumin seeds,turmeric and sesame seeds (1 heaped teaspoon) into the pan. Mix up everything. 
    39807765712_dbb67cf2a0_o
    Tempering
  • Parallely, 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 .
  • Add the onions into the pan of tempering.
    39807726672_541c2d6567_o
    Onions added into 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.
    24969594057_609c6ee044_o
    While onions soften,capsicum being cut
  • Check for the onions to become transparent , just like in the pic below.
    25966658518_58ab74e355_o
    Onions softened
  • 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.
    39839871011_b42caa088f_o
    Capsicum/Bell Peppers added to the pan along with salt.
  • 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 as shown in the second pic below. For more 3-4 mins.
  •  Now, stir once and let it cook for 2 more minutes, without lid.
    39839743971_b6ee7d8179_o
    Before adding the spice powders
  • After 2 mins , add the sesame seeds powder ,red chilli powder and (remaining) one tablespoon of oil. 
  • Just give everything a thorough mix and let it stay on the stovetop for 1-2 mins. See pics below.
  • Take the curry/koora 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.
  • While the tempering is being done, you can cut the capsicum and onions, until the tempering seeds have changed their colour into golden.
  • You can add chopped garlic along with onions , if you wish to, which I avoided.
  • Don’t roast the onions let them be half cooked, just as I shown in the pic.
  • Don’t overcook the capsicum it might turn mushy.
  • You can add the salt and chilli powder as per your taste.
  • You can even avoid the sesame powder and add all of the sesame seeds in tempering itself to get the same taste.
  • This curry/koora tastes fine upto 2 days at room temperature and can be stored in refrigerator too.

Result:

  • I really LOVE this curry/koora/subzi to the core, for many reasons.
  • It tastes equally good with any rice,chapati,any pulao,for sandwich,paratha,roti.
    38940576695_c4ab3ae1e8_o
    Spicy Capsicum-Sesame curry served with hot rice!

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