Bell-Pepper Onion Fry is my family's favorite curry, especially when we
need something quick and tasty to eat. The caramalized onions and
chilli powder add a delicious sweet-hot touch. This vegetarian/vegan
recipe for capsicum-onion fry is
easy and takes very little time to make.
For a no-onion version, just leave out the onions and it would taste
just as great.
In fact, I make the onion version for roti and the
no-onion version for rice.
Bell-Peppers contain multiple vitamins such as A, B, and C, which act
as antioxidants and strengthen the immune system.
Servings: 4-5 Cooking Time: 15
minutes
Ingredients
4 cups bell-pepper, cut into small cubes
3 cups onions, cut into small cubes (same size as
bell-pepper)
Heat oil in a wide and shallow nonstick
skillet or saute pan. Add the turmeric
powder and onions and bell-pepper.
Add salt and stir to make sure all pieces are coated.
Reduce the heat to medium-high, and cover and cook for 3-4 minutes, or
until the veggies are tender.
Remove the lid, and saute for about 5 minutes until
the vegetables start browning.
Add the red chilli powder and saute on medium-high
heat for a 3 more minutes.
Sprinkle the besan (chickpea flour), and stir-fry for
a couple minutes until the raw flavor of the besan is gone. You can
leave out the besan if you like.
Serve the bell-pepper onion fry hot with hot roti or
rice.
Cooking Tip
Bell-peppers tend to shrink when fried, so make 1 1/2 times the
quantity needed.
(ebook for Kindle)
