Bell Pepper Masala

This is my most favourite Green Bell Pepper recipe ever! It's heavily inspired by my mom's recipe, just a few minor changes. It is packed with so much flavor, don't be surprised if you want to eat it all! This involves making a quick blended masala (mixture of several spices) which you'd add to the bell pepper and cook them together.


Prep time: 30 minutes


Serves : 4-6


Ingredients for Masala: Coriander seeds (1 Tbsp), Cumin seeds (2 tsp), Dried Red chillies whole (3), Sesame seeds (2 tsp), Mustard seeds ( 1 Tbsp), Black gram dhal (1 Tbsp), Peanuts (1 Tbsp), sugar (2 tsp), Tamarind extract(half a cup), Olive oil (3 tsp)


Ingredients: Green Bell Pepper (Medium - 5), Olive oil (2 tsp), salt to taste, turmeric ( a small pinch), mustard seeds (2 tsp), Dried red chilli halves (4), cumin seeds ( 2 tsp)


Cook away..
>To make the Masala paste, heat a pan on medium high and add the oil.
> Add all the ingredients for the Masala (except the tamarind extract) and roast on medium heat until the coriander seeds turn golden brown
> Let the mixture cool a little then add to the blender and add the tamarind extract
> Blend to a fine paste, add a little water and some salt (half a tsp or so)
> The masala paste looks like the second picture above
> Now put the pan on medium high heat again and add Olive oil
> Slice the Bell peppers into half-inch pieces
> Add the mustard seeds, red chilli halves and cumin seeds to the hot oil
> Once the mustard seeds splutter, add the sliced bell peppers and cover with a lid and cook for 5 minutes, occasionally stirring
> Add the salt and turmeric and cook for another couple of minutes
> Now add the masala paste to the bell peppers and cook the whole thing for a few more minutes, until the masala combines well with the bell peppers and the bell peppers are cooked
> Transfer the bell pepper mixture into a serving bowl and garnish with cilantro
> Serve with hot rice or chapathis!

My thoughts...
> You can skip adding the sugar to the masala paste, I add a little bit so it gives that little sweetness to balance the slight tanginess of the tamarind
> You can also add some cilantro to the masala before blending it
> You can cook indian eggplants with the same masala paste, yummy!