Capsicum curry and a duck.

(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.

Colourful Capsicum Curry

Colourful Capsicum Curry

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.

A shy duck.

Lo, a shy duck!

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!


Capsicum Curry
Serves 2-3
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.


I'm the Manasi behind Majaama. I created this website on a whim and fell in love with it. It's my baby, my preciousssss.

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