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    Home » Recipes » Curry Recipes

    Last Updated: July 17, 2020 | First Published on: November 18, 2013 by Hari Chandana Ponnaluri

    Capsicum Senagapindi Kura Recipe ~ Andhra Style Capsicum Besan Curry

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    capsicum besan curry topped with curry leaves and red chilli served in a bowl with white background

    What is Capsicum Senagapindi Kura?

    It is an Andhra style of making a stir fry using bell peppers, besan (senagapindi), spices and curry leaves. It is a dry curry or sabzi, very similar to the Maharashtrian Capsicum Zunka where we use different spices.

    I always try different recipes with capsicum as they are versatile and take lesser time to cook. The vegetable is also known as Shimla Mirch in India.

    Is this vegan?

    Yes, it is. Just skip using ghee while serving if you are vegan.

    Serving Suggestions:

    It goes well with rice and roti.

    Tip to Make the Best Shimla Mirch Curry:

    • Curry leaves will give the authentic flavor to the dish, try not to skip them.
    • Do not skip hing, it improves digestion.
    • Make sure you saute it well after adding the besan or gram flour. Otherwise, it will remain uncooked.
    • Cook the veggie over a low flame and there is no need to add water. However, sprinkle a little water to prevent burning if needed.

    More Recipes like this:

    • Paneer Shimla Mirch Curry
    • Dosakaya Koora
    • Ponnaganti Senagapappu Kura
    • Bhinda Sambhariya
    • Gutti Dondakaya Ulli Karam
    • Kanda Nimmikaya Curry

    How to Make Capsicum Besan Curry Recipe below:

    Capsicum Besan Curry Recipe

    Hari Chandana Ponnaluri
    How to make Andhra style capsicum stir fry with chickpea flour and spices. A great side dish for rice and roti.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Side Dish
    Cuisine Andhra, South Indian
    Servings 4
    Calories 85 kcal

    Ingredients
      

    • 3 medium-sized Capsicum / Green Bell Pepper de-seeded & chopped
    • 2 tbsp Besan / Chickpea Flour
    • 1.5 tbsp Oil
    • 1 Dried Red Chilli
    • 1 Sprig Curry Leaves
    • ½ tsp Mustard Seeds
    • ½ tsp Chana Dal
    • ½ tsp Urad Dal
    • ¼ tsp Turmeric Powder
    • ½ tsp Red Chilli Powder or as needed
    • Salt to taste
    • A pinch of hing
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    Instructions
     

    • Heat oil in a heavy-bottomed pan. Add the mustard seeds, chana dal and urad dal and let them splutter.
    • Add the broken red chilli, hing and curry leaves and fry for a couple of seconds.
    • Then add the chopped capsicum to it and fry for a minute.
    • Add salt and turmeric powder to it and mix.
    • Reduce the flame to low. Cover the pan with a lid and cook until the capsicum pieces are soft.
    • Now add the chickpea flour and red chilli powder and fry for 2 – 3 minutes. Adjust the salt and turn off the flame.
    • Serve hot with rice and ghee.

    Notes

    Sprinkle a handful of water to avoid burning if needed.

    Nutrition

    Calories: 85kcalCarbohydrates: 7gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 10mgPotassium: 188mgFiber: 2gSugar: 3gVitamin A: 404IUVitamin C: 77mgCalcium: 9mgIron: 1mg

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

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    Reader Interactions

    Comments

    1. Nidhi J says

      November 21, 2013 at 5:31 am

      I love capsicum in every way and try adding it to most of my dishes. This curry looks too tempting. Definitely going to try these.

      Reply
    2. Treat and Trick says

      November 21, 2013 at 1:15 pm

      New to me and looks so yum!

      Reply
    3. ramakanth says

      September 02, 2015 at 8:33 am

      when i ate this for the first time at a party, i decided to cook this recipe and i thought wud be difficult. infact it is so simple but delicacious

      Reply
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    I’m Hari Chandana Ponnaluri, the creator, recipe developer, and photographer of Blend with Spices, a food blog where I share flavorful, approachable, and authentic vegetarian recipes from India and beyond..

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