Recipe

Sweet and Spicy Capsicum Bhaji

My social life has taken a battering. No surprise there. But when an invite appeared for a big 4-0 knees up, I could hardly pass it up.

There I was in my new 70s wooden platforms. Drinking Pimms on a boat. Dancing to Electronica. Smiling as I waited for a taxi in biting wind. Thrilled as I leapt into bed well past midnight.

And then the kids woke up at 5:30am.

The man and I valiantly took it in turns to nurse sore heads and play doting parents. As I lay starving stretched out on the once-pale cream rug being prodded with lego pieces, I remembered the glimmer of hope in the fridge.

Introducing my new secret weapon: K ji. Nanny extraordinaire. Superlative cook. This is the roti-making, cumin seed/mustard seed loving soul I have been waiting for my whole life. (The kids love her too)

On Friday, I trialled her very own Capsicum Bhaji recipe – spicy bell peppers sauteed with gram flour, with just a hint of sweet and sour. It took 20 minutes to make. She expertly rolled the rotis and together we stashed the results into the fridge.

The keyword here being result! I slowly felt life return as I shoved warm rotis stuffed with K ji’s special into my parched mouth. A much needed lie-in or two and I’ll be ready for another big night. Maybe.

PS = Bheja means brain, and Bhaji means fry. Thank you Sandeepa, for inspiring this post’s title!

 

Ingredients

Feeds 4:

  • 3 large capsicums (bell peppers)
  • 2 medium onions
  • 50gm gram flour
  • Quarter tsp asafoetida
  • Half tsp cumin seeds
  • Half tsp mustard seeds
  • 1 heaped tsp chilli powder
  • 2 tsp sugar
  • 3 tbsp freshly squuezed lemon juice
  • Half cup oil
  • Salt to taste

Method

Slice the peppers and onions into cubes and set aside. In a non stick pan, dry roast the gram flour for about five minutes.

In another non stick pan, bring the oil to heat on high. When it’s hot, add the asafoetida and seeds. As they sizzle up, add the onions, peppers and chilli powder. Now stir the whole lot, mixing the spices and cookign the onions and peppers.

When they have softened, mix in the roasted gram flour, the lemon juice, sugar and salt. A teaspoon of salt should do the trick. Mix the whole lot together until the gram flour is golden throughout. The spoon onto a plate and eat with warm rotis or toasted pitta bread.

One last tip – this rocks even more the next day, so make extra and savour!

 

Comments

37 Responses to “Sweet and Spicy Capsicum Bhaji”

  1. sherly Says:

    June 7th, 2011 at 2:56 pm

    Looks delicious, will try it!

  2. BongMom Says:

    June 7th, 2011 at 3:14 pm

    I love this capsicum bhaji with besan, had made a version long back. Needs some oil but then what is life without it.
    Good to know you found your soul mate ;-), these are the ladies we all need. Mine has been there for almost 3 years now and going the route of “purana employee so will just relax” mode.

  3. heguiberto Says:

    June 7th, 2011 at 9:06 pm

    Delish looks like one of the Italian antipasto dishes. How can one go wrong with salty, sweet, spicy and sour.
    Will try reproducing it at home.
    Cheers!
    Heguiberto

  4. ritika Says:

    June 8th, 2011 at 8:57 am

    like all bongs, i like every food to have a little bit of tweetness to it. so this is just perfect. :)

  5. ritika Says:

    June 8th, 2011 at 8:58 am

    okay so that was sweetness :)

  6. Dayeeta Says:

    June 8th, 2011 at 1:49 pm

    What a nice and simple recipe! Am going to try it tomorrow. [have quite a few capsicums counting their last hours in the fridge]…
    thanks,
    D

  7. Chinmayie @ Love Food Eat Says:

    June 9th, 2011 at 2:20 pm

    This looks delicious! I have cooked capsicum with besan but not with sugar! I love just a hint of sweetness in curries and sabjis :) will make this for dinner tomorrow!!

  8. loestrin Says:

    June 9th, 2011 at 8:50 pm

    Hi,
    Use to make this dish myself too.Really nice dish but wat inspired me to read the whole blog was the word
    bheja. Thank god you shared the meaning in the end.

  9. ritika Says:

    June 10th, 2011 at 5:58 am

    i made it for lunch dabba this morning.. awesome stuff, any idea what other sabzis we could do with this? this sweet and sour besan thing

  10. Ekta Says:

    June 10th, 2011 at 11:06 am

    Looking delicious… definately going to try by tomarrow for my husband… and will update his comments also… thanks alot…. god bless yo

  11. Mary Says:

    June 10th, 2011 at 3:16 pm

    Cool! This same dish is a regular part of my rotation in the kitchen except I have never made it with lemon. Thanks for the new tip. I will trying this version. (And much gratitude to your secret weapon.)

  12. Ivie Says:

    June 12th, 2011 at 4:56 pm

    Hi, I’m a HUGE fan of your book – it is such a straight-forward text and has really helped me to understand the basics of Indian cooking. I love it! As I have a friend going to India this summer I was hoping that they might be able to source a copy of the book you described as beloved by aunties and new wives for me – the N.I.A.W. cookbook – how can I get my hands on a copy? I made your rajma this week and am still dreaming of it!

  13. nisha Says:

    June 13th, 2011 at 10:02 pm

    hi malika…i came across you book while browsing in WH smith the other day and loved it..i was out of time, so could only flip through it..but from what i saw it was amazing..
    i love how simple and easy the recipes are…just wanted to drop in and tell you so:)

  14. Jim Says:

    June 14th, 2011 at 5:45 am

    I’m glad to see you back in action… Just in time for summer! This looks delicious!

  15. Margaret Sequeira Says:

    June 22nd, 2011 at 6:04 am

    My family loved it. Something different from the usual stuff.

  16. Indian Takeaway Nottingham Says:

    June 28th, 2011 at 6:06 pm

    wow!

    Fast… Simple… Quick and Easy…

    Traditional Indian food/cooking, the way it should be!

    Keep up the work.

  17. Vanessa Kimbell Says:

    July 11th, 2011 at 9:59 pm

    Oh the flavours and combinations are fabulous !!!

  18. catering crawley Says:

    July 20th, 2011 at 5:13 pm

    thank you for sharing the recipe i tried this and loved it

  19. Elena Says:

    August 31st, 2011 at 11:45 am

    Looks delicious, I should try it for my partner. He will propose me!

  20. Anusha Says:

    September 11th, 2011 at 3:43 pm

    Tried it a couple of times… savior when I need quick meals!

  21. andeh Says:

    September 15th, 2011 at 12:57 pm

    Hello There. I found your blog using msn. This is a very well written article. I will make sure to bookmark it and return to read more of your useful info. Thanks for the post. I’ll definitely return.

  22. Anamika Says:

    September 17th, 2011 at 1:33 pm

    Hi, I am really impressed by your blog, just happen to find it through google….liked the names given to each recipe, very creative..will surely try your bheja bhaji and follow your blog too!!

  23. Anamika Says:

    September 17th, 2011 at 1:35 pm

    Hi..very creative blog, too impressed by it…will surely try few of your recipes.

  24. Shefali Dinkar Says:

    September 26th, 2011 at 12:44 pm

    Looks yummy…Definitely gonna try this.:)

  25. PREETAM Says:

    November 3rd, 2011 at 4:34 am

    this recipe is brilliant. i never expected my hubby to eat capsicum and bell peppers. but when i made this he really enjoyed eating the bell peppers. thank you.

  26. Ankan Says:

    November 3rd, 2011 at 12:36 pm

    this recipe is super..

  27. Olive Pereira Says:

    November 12th, 2011 at 8:11 am

    I saw Bheja Fry and was looking for a brain recipe.
    Ill try this veg version of Bheja Fry

  28. Gary Says:

    November 19th, 2011 at 4:21 am

    Blog looks excellent as well as dish… where is the recipe? Thanks, Gary

  29. Gary Says:

    November 19th, 2011 at 4:23 am

    Sorry, I see its fantastic. This is a great flavor combo. Gary

  30. Chandana Says:

    December 5th, 2011 at 6:02 am

    Hi Mallika! this is the first time i came across this web site….loved every word written by you…..honestly i think i am a gr8 cook…but your recipes are really coool….and the way you write is amazing!

  31. Catering Equipment Says:

    December 9th, 2011 at 12:48 pm

    Now I know how to make this I cant wait to get home tonight and make this, Thank you so much for sharing this recipe for bheja bhaji.

  32. Bheja Bhaji « microgirlreviews Says:

    January 3rd, 2012 at 11:18 am

    […] Source: http://www.quickindiancooking.com/2011/06/07/bheja-bhaji/ […]

  33. susan Says:

    February 8th, 2012 at 3:00 am

    Oh my! This is to die for! Thank you!

  34. vegetable oil Says:

    March 5th, 2012 at 5:52 am

    It looks so easy and yummy…. the name is also too unique used by you. Thanks for sharing and keep blogging.

  35. Good Health Tips Says:

    March 9th, 2012 at 12:36 pm

    Nice unique recipe!!! Let me have my try at this week end!!!

  36. a new cook Says:

    June 26th, 2012 at 11:04 am

    Hey,I am a new cook and came across ur blog post.When going through one section of ur blog ,i came across a part which says Dont use olive oil ,as it has a taste of its own and also sunflower oil fries the masalas in a proper way than olive way.I totally disagree with you.
    There are different kinds of olive oil available in market.The extra light olive oil goes well with Indian
    food.Extra light olive oil is olive oil which has been heavily refined, so that it has a pale color and minimal flavor. Since the oil has a lower smoking point than many other types of olive oil, it is suitable for high heat cooking and baking. The neutral flavor makes it a poor choice for dishes in which the taste of olive oil is desired, however.
    I started using olive oil recently due to high cholesterol levels ,and started to go through various blog posts But ur information was very misleading.Correct information on blogs can always help a reader.Anyways i like ur blog post.Thought of sharing this to you.

  37. Mallika Says:

    June 29th, 2012 at 1:51 pm

    Hi there, a new cook, sorry but I can’t stomach the thought of our rich, age old cuisine being stirred and served up in extra virgin olive oil. Maybe that’s just me! Happy cooking.

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