Monday, March 5, 2012

Bell Pepper & Corn on the Cob (Handi Shimla Mirch aur Bhutte ki Sabzi)

Indian Vegetarian Main Course Special 
Fresh Organic Produce
Bell Pepper & Corn on the Cob (Handi Shimla Mirch aur Bhutte ki Sabzi)
Serves 2

On Open Direct Fame/Frying Pan/Grill Char the Green Bell Pepper & Corn

Chop the Corn into Hand Sized Slices
Put the Pepper in the Ziploc Plastic Bag, steam helps to loosen up the skin
When Cool, Peel the Skin off 
Heat a Handi Pan, Add Refined or Neutral Oil
Add Tempering Cumin, Toor Dal, Chana Dal, Curry Leaves, Green Chillies 2 Slit & Sauté
Add Onion Finely Sliced Cover & let it caramelize Add Garlic Ginger Chopped on the Side & Sauté till Sweat
Add Grated Coconut & Sauté till Slightly Golden
Add Dry Masalas (Haldi, Red Chilli Powder, Coriander Powder, Salt)
Add Charred Corn & Bell Pepper Slices, Water Tamarind Pulp Jaggery Curry Leaves Optional Fresh Coriander Leaves & Mix Well 
Sprinkle Garam Masala Water Cover & Cook till done
Peel & Slice the Charred Capsicum over the Vegetables & Mix Well
Add Lime Juice & Garam Masala Pinch
Grate Lime Zest on Top just before Serving


Handi is a Round Clay/Metal/Non Stick Pot with Thick Bottom, Wide Mouthed Opening with a Narrow Neck forming a Broad Rim, so the pot is lifted by grabbing the Rim but a Clay Saucer may be used as a Lid
Dry Roast Garam Masala with Cloves, Pepper, Green Cardamom Warm Aromatic Sweet Stingent Spice, Black Cardamom, Coriander Seeds, Cassia Bark, Cumin, Bay leaf
Specially for Vegetable Dishes or as a Multipurpose Masala

Usage of Fresh Agricultural Produce & Organic Vegetables
Basic Technique of a Simple Curry Style Preparation, Caramelization, Steam Frying & Charring all 3 of which result as the Deep Flavours

Feel free to share your views & do let us know how this one turned out :) 


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    Kavi (Edible Entertainment)

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