Next in the series of Cooking with Capsicum, it’s the turn for a subji. I once made a subji for Onion roti
with just sauteing and topping with roasted peanut powder. That was my first ever tasting capsicum other than a topping over a pizza. I simply loved that version. And though I never included this particular vegetable much, I must have made it as a subzi couple of times. Both the time it was the same way. It was a poriyal for sambar and that does taste good, especially if the capsicum is made very spicy.
So this chance was a good time for me to try with another version, more popularly paired with Aloo, the ever favorite vegetable in any kitchen. Today’s subzi was more of a North Indian style, with a simple tadka of fennel and Kalonji seeds. It was very good with rotis. Eating this reminded me that I have so many bookmarked recipes with capsicums, some very tempting as a challah bread, stuffed with tri coloured peppers. It was my first exposure to challah bread and it captivated me as nothing else did in a long time. Mind you, that’s still hold. One of these days, I should make them.
Things have been quite hectic on home front. Athamma has gone for a vacation visiting her daughter. With just two elders, my cooking gets affected. I hesitate to make new dish, not wanting to have Athamma missing those. When she comes back, I either show her or tell her what I all made. Then make the most favorite again for her. There are certain challenges that I can’t skip, so its more a case of reluctant cooking that happens. This is also the perfect timing for me to cook more Meals for two. Let’s see how it goes.
While I get ahead with planning what next to make, I leave you to enjoy this simple subzi, best with rotis.
Capsicum Aloo Subji
Capsicum – 2 big / 3 cups
Aloo / Potato – 1 big
Nigella Seeds / Kalonji – 1 tsp
Fennel Seeds – 1 tsp
Salt to taste
Turmeric powder a pinch
Red Chili powder – 1/2 tsp
Coriander powder – 1/2 tsp
Oil – 2 tsp
How to make the Capsicum Aloo Subji
Heat a non stick pan with oil, add the kalonji, saunf. Sauté for couple of minutes. Add potatoes cubed into small pieces. Sauté well. Add salt and turmeric. Cover with lid and simmer for 5 – 7 mins, stirring in between.
Meanwhile dice the washed de-seeded capsicum into small pieces of the aloo size. Add it to the pan and sauté well. Now add the red chili powder, coriander powder and combine everything together.
Simmer and cook for 10 mins, stirring in between. Once the capsicum is soft and cooked well, switch off.
Serve hot with rotis
Once the capsicum gets soft, the subji is not so much as you might expect it before cooking.
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