Lemony Cornmeal Bell-Pepper is a great way to include cornmeal in your
Bell-peppers makes this a healthy breakfast or light meal. Add red
bell-peppers for more vitamin C.
Servings: 3 Cooking Time: 15-20
1 cup yellow cornmeal (corn rava)
1 cup bell-pepper, cut into small cubes
2 tbsp coconut, freshly grated
1 tsp lemon/lime juice
1 tsp sesame seeds
Salt to taste
4-5 tsp vegetable oil
1 tsp mustard
Asafoetida (hing) powder, a pinch
5-6 curry leaves
1/4 tsp turmeric powder
1 tsp coriander-cumin powder (dhania-jeera)
1 tsp red chilli powder (adjust to taste)
In a pan, roast the cornmeal for a couple of minutes
and let cool. In the same pan, roast the sesame seeds until aromatic
and set aside to cool. When cool, crush the seeds lightly.
Heat oil in a medium saucepan. Add the mustard seeds
and fry until they start to pop. Add the asafoetida powder and curry
leaves and fry for a second and remove from heat.
Add the turmeric, coriander-cumin, and red chilli
powders, place the pan back on the heat and fry for a couple of seconds.
Add the bell-pepper and salt and saute for a minute.
Add 1/2 cup water and salt as needed, and cover and
cook on low heat until the bell-pepper is just about tender but still
Add the lime juice, coconut, and crushed sesame seeds
along with the cornmeal. Cover and cook on low heat; sprinkle a little
more water if needed. Cook until the cornmeal is done but the grains
are still fairly separate.
Remove the lemony cornmeal bell-pepper from heat.
Serve the lemony cornmeal bell-pepper hot with a
wedge of lime (if desired).
When cooking the cornmeal, the trick is to add just enough water so
that the cornmeal gets cooked but the grains stay separate.