Bell Pepper Sabji Recipe (No Onion, No Garlic) – A Flavorful Maharashtrian Delight
Including a variety of colorful fruits and vegetables in your daily meals not only adds a visual appeal but also boosts your nutrient intake. The humble bell pepper (capsicum) is available in vibrant hues like yellow, red, and green, making it a perfect addition to your meals. This easy-to-make Bell Pepper Sabji is a classic Maharashtrian dish that offers a balanced combination of sweet, tangy, and savory flavors. Without the need for onions or garlic, this recipe is perfect for those seeking a lighter, yet flavorful, vegetarian dish.
Cuisine: Maharashtrian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Yellow Bell Pepper (Capsicum) | 1, diced |
| Red Bell Pepper (Capsicum) | 1, diced |
| Groundnut Powder | 1 tablespoon |
| Sesame Powder | 2 teaspoons |
| Maharashtrian Goda Masala | 1/2 teaspoon (optional) |
| Red Chilli Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Tamarind Paste | 1 teaspoon |
| Jaggery (grated) | 1-1/2 teaspoons |
| Oil | 2 teaspoons |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Coriander (Dhania) Leaves | As required for garnishing |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 2-3
Instructions:
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Preparation: Begin by gathering all your ingredients and prepping them accordingly. Dice the yellow and red bell peppers into bite-sized pieces, grate the jaggery, and keep the tamarind paste, groundnut powder, and sesame powder ready.
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Tempering: Heat 2 teaspoons of oil in a kadhai or wok. Once the oil is hot, add the mustard seeds. Wait for them to splutter, then add the cumin seeds and let them sizzle for a few seconds.
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Sautéing Bell Peppers: Add the diced yellow and red bell peppers to the kadhai. Sauté them for 3-4 minutes, allowing them to soften slightly.
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Adding Spices: Stir in the turmeric powder (haldi), red chili powder, and asafoetida (hing). If you are using Maharashtrian Goda masala, add it now. Mix everything well so that the bell peppers are coated with the spices.
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Cook with Seasoning: Add salt to taste, cover the pan, and cook the mixture for 1-2 minutes.
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Adding the Sweet and Tangy Flavors: Now, add the tamarind paste, grated jaggery, groundnut powder, and sesame powder to the pan. Add 3-4 tablespoons of water to create a slightly thick gravy. Stir the mixture well and let it cook uncovered for another 1-2 minutes to blend the flavors together.
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Final Touches: Garnish with freshly chopped coriander (dhania) leaves for a fresh burst of flavor and color.
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Serving: Serve this delightful Bell Pepper Sabji immediately, paired with Gujarati Dal and Phulkas for a wholesome meal. It also works wonderfully with steamed rice for a simple yet satisfying lunch or dinner.
Tips for the Perfect Bell Pepper Sabji:
- For extra crunch: You can add a handful of roasted peanuts along with the bell peppers for an added texture.
- Goda Masala Option: While Maharashtrian Goda masala adds a distinctive flavor, this sabji tastes just as great without it. Feel free to skip it for a more basic version.
- Balance the sweetness: Adjust the jaggery according to your taste preference. You can also substitute it with sugar if you prefer.
This Bell Pepper Sabji is a vibrant and nutritious addition to your table, showcasing the delightful flavors of Maharashtrian cuisine. It’s easy to make, light, and perfect for a quick lunch or dinner. Enjoy the colorful goodness of bell peppers, and feel free to experiment with different variations of spices and seasonings to suit your taste!
