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
How to make Andhra style capsicum stir fry with chickpea flour and spices. A great side dish for rice and roti.
Ingredients
- 3 medium-sized Capsicum / Green Bell Pepper de-seeded & chopped
- 2 tablespoon Besan / Chickpea Flour
- 1.5 tablespoon Oil
- 1 Dried Red Chilli
- 1 Sprig Curry Leaves
- ½ teaspoon Mustard Seeds
- ½ teaspoon Chana Dal
- ½ teaspoon Urad Dal
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder or as needed
- Salt to taste
- A pinch of hing
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!
Corporate to Kitchen says
That dish looks so mouthwatering & simple to make.
Kaveri Venkatesh says
Lovely stir fry..Looks yum
Swati Sapna says
Though I am from Andhra, had no idea this was a traditional recipe from there! Actually UP and Gujarat also has variations of this same dish I think. I have always loved the combination of these flavours... delicious!
Vanamala Hebbar says
thanks for sharing...looking for this curry ...i had earlier this one..delicious
Uma Ramanujam says
Loved this combo. Picture looks very inviting.
sanjeeta kk says
We do it almost in a similar way in Rajasthan...looks good!
sanjeeta kk says
We do it almost in a similar way in Rajasthan...looks good!
Smitha Kalluraya says
first time at ur place n was delighted to find 1 of my fav sides..
happy to follow u would b happier if u reciprocate 🙂
Nazneen Hamilton says
Delicious besan curry! I love besan, in dry curries, actually, I just love besan, however it's cooked!
Danelle M says
The spices in this sound delicious!