Capsicum Sutta Bhaji

This recipe is a specialty of my mom. It's a great accompaniment for chapati but also goes very well with rice. You could use eggplant instead of bell peppers if you prefer. You could also include potatoes with bell peppers. But I just prefer the plain bell peppers or eggplant bhaji.

So here goes the recipe -

Ingredients:

1. Green Bell peppers - 2 or 3 (If you want to use eggplant instead- 1 or 2 would be sufficient)
2. Plain Yogurt - 2 tbsp
3. Salt to taste
4. Green chillies - 2 nos.
5. Oil for tempering
6. Mustard seeds for tempering
7. Hing - a pinch for tempering
8. Curry leaves - a couple
9. Finely chopped coriander leaves - 1 tsp

Method:

- If you have a gas stove you can fire roast the green bell pepper or eggplant directly on the flame. Using a pair of tongs you can turn it around on all sides so it gets evenly roasted.
- If you have an electric cooking range like I do, you can smear a little oil on a cooking tray and the bell pepper and put it in the oven for about 15 to 20 mins or until it looks roasted. Keep turning the sides, so it gets evenly roasted.
- Pull out and let it cool.
- Once it cools down, mash it coarsely with a fork (if you are using eggplant, peel off the outer skin and then mash)
- Add the plain yogurt and salt. Mix well.
- Now, heat oil in a small pan for tempering.
- Add mustard seeds. Once it splutters add hing, green chillies and curry leaves and pour it on the mashed bell pepper and yogurt mixture.
- Garnish with finely chopped coriander leaves.
- Serve with chapati or rice.

I hope you enjoy it.