Capsicum Senagapindi Kura Recipe ~ Andhra Style Capsicum Besan Curry

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.

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Side Dish

Cuisine Andhra, South Indian

Servings 4

Calories 85 kcal

Ingredients

  

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• ▢ 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!