(Edit: Per request, recipe at the bottom. It’s basic and easy and I feel totally self-conscious posting it. I hope you’re happy, random Googler.)
Here’s dinner. Just look at those colours. Riotously Indian, like Rajasthan on a plate.
I would post a picture of the kadhi but it looks so wan compared to the capsicum, I haven’t the heart to shame it publicly. You aren’t pretty, kadhi, but you are tasty and we love you.
Also, to prove that this is not a food blog, here is a duck. It is not as headless as it seems to be.
This picture was taken at the Kew Gardens in London a couple weeks ago. My husband and I went there to see Autumn before Winter scared her away. It turns out Autumn was a total babe!
Prep time: 5-10 minutes to prepare the vegetables, 20 minutes of mostly unsupervised cooking
3-4 capsicums of any colour
1 handful of fresh or frozen methi leaves (fenugreek)
½ tbsp dhaniya powder (coriander)
1 pinch hing (asafoetida powder)
1 tsp black mustard seeds
1 tbsp vegetable oil
½ tsp chilli powder (for mild heat, or to taste)
½ tbsp salt (or to taste)
- Slice the capsicum into long, thin slices, as in the photo above. If using fresh methi, wash thoroughly, pick the leaves off and chop roughly.
- Heat the oil in a wok on a medium flame. When it gets hot, add the hing and put in a mustard seed or two. If they burst and spatter, the oil is hot enough. Add in the rest of the mustard seeds and allow them to spatter as well.
- Add the capsicum to the wok and stir so it gets coated with oil.
- Sprinkle on the dhaniya powder, chilli powder and salt. Stir to coat evenly.
- Add the methi leaves. Stir to spread evenly.
- Turn the heat down low, cover and leave to cook. Stir lightly every 5-8 minutes, cover and continue cooking.
- When the capsicum is completely limp, the curry is almost ready. Take off the cover, turn the heat up high and fry for a minute, stirring constantly. This allows any excess water to evaporate and caramelizes in a richer flavour. The stirring is essential here to prevent burning.
- Serve with chapatis or rice and some raita.