This is one of my favourite ways of eating capsicum. The recipe comes from a lady named Kavitha who used to work for my grandmother. Kavitha wasn’t the easiest person to get along with, but she really could cook!
Very few ingredients required for the dish, it’s not a spicy dish and it celebrates the sweetness of the capsicum itself.
- 1 large green capsicum (remove seeds and slice finely)
- 1 medium white onion (sliced finely)
- 1/2 teaspoon turmeric powder
- 1/2 cup water
- 3/4 teaspoon mustard seeds
- 1 stalk curry leaves (remove stalk)
- pinch of hing
- pinch of sugar
- salt to taste
- 1 teaspoon fennel seeds (crushed to a powder)
Heat oil in a fry pan, add onions, sugar and a pinch of salt. Fry until onions are soft. Add capsicum, turmeric powder and water. Cover pot and cook vegetables for about 5 minutes. In a separate pot, heat a little more oil, add mustard seeds. Once the mustard seeds start to pop, add hing and curry leaves. Add this mixture to the capsicum mixture.
Continue cooking capsicums without lid on high heat until the mixture dries out. Add fennel powder and stir well. Remove from heat. Serve with rice – enjoy!