Monday, November 3, 2014



In Konkani, we refer to Capsicum or Bell Pepper as "Donne Mirsang." This has been one of favourite veggies. You may know that it has several health benefits.

Elsewhere in this blog, you will find, amongst others, recipes for Cabbage Stuffed Capsicum,  and Capsicum Masala Rice.

The recipe for this dish is adapted from the one shared by my friend, Anuradha M. Kamath .
Many thanks, Anuradha for this lovely recipe.

Having sesame seeds (til) in the recipe gave it a distinctive taste. Of course, there's always the crunch of the capsicums, which I love, in this dish. Like I have done, you can use more capsicum or if you so prefer, you can reduce the amount of capsicum and increase the masala/ gravy.


  • Capsicum, diced, 3-4
  • Onions, chopped, 2
  • Chana dal, 2 tbsp
  • Til ( Sesame seeds), 2 tbsp
  • Coconut gratings, 2 tbsp
  • Red Chillies, 6-7
  • Tamarind, the size of gooseberry
  • Oil, 2 tbsp
  • Turmeric Powder, 1/2 tsp
  • Salt, to taste


Wash and dice the capsicum, and chop the onions
In a kadhai, add a  little oil, and roast the sesame seeds, chana dal coconut gratings and red chillies together, until they give off a good aroma. 
To this, add tamarind, salt, turmeric powder, and grind to a coarse paste, adding a little water. Keep aside
Next, heat oil in the kadhai and when it becomes hot, add the chopped onions and saute 
Add the capsicum pieces and saute for 2-3 minutes. Don't over cook the capsicum as it has to remain crunchy
Add the ground paste to the mixture of capsicum and onions and mix well.
Bring this to a boil.
Serve hot with chappatis, rotis or as a side dish with rice.

*  If onions are not used, you can season with mustard seeds and curry leaves.

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