Dry Green Pepper Curry
Dry green pepper curry/shaak coated with chickpea flour mix, loaded peanuts, sesame seeds and lots of dry spices!
When I tell people I am a vegetarian, they think I only eat grass LOL. I do not blame them for thinking this way because the primary way of eating veggies is in your salad besides Indian food. Indian food has crazy amount of flavors and one of the best ways to eat your veggies is by cooking them with spices! This dry curry is a perfect example of it. These green peppers are charred to perfection and loaded with lots of spices, peanuts and sesame seeds. It is one my favorite ways to eat green peppers.
This classic gujju shaak/curry is very popular in Gujarat, or at least where are grew up! It uses all dry spices, coarsly ground peanuts and sesame seeds. Serve it with simple phulka roti, Gujarati Dal and just plain rice. It is completely divine! You could use the same concept of coating veggies with spicy chickpea flour mix, for example Brussels Sprouts! This dish is naturally plant-based, dairy-free and gluten-free. It is one of those healthy dishes that tastes extremely good!
I hope you and your loved ones like it as much as we do. If you end up making it and liking it, tag me on Instagram @myvegetarianroots.
Happy & Healthy Eating!
Dry Green Pepper Curry
- 5 Green Bell Peppers
- 3 tbsp Oil
- ¾ cup Chickpea Flour
- ½ cup Coarsely Ground Peanuts
- 2 tbsp White Sesame Seeds
- 1 tsp Turmeric Powder
- 1 tbsp Dhana Jiru cumin coriander powder
- 1 tbsp Garam Masala
- 1 tbsp Salt
- 2 tbsp Sugar
- 1 tbsp Red Chili Powder
- 1 cup Water
Prepare Chickpea flour mix
- Dry roast chickpea flour on low/medium heat until it start changing color to golden brown. It should take about 3-5 minutes. Keep mixing frequently while you roast it so the bottom part does not burn.
- Add all the spices except sugar. Add ground peanuts and sesame seeds to the flour and mix well. Roast it for another minute.
- Take it off the stove and add sugar. Mix well and keep it aside.
- Heat 3-4 tbsp of oil in shallow wide non stick pan.
- Once hot, add cubed green bell peppers to it.
- Char the peppers on high medium/heat until they start having charred spots on them and half way cooked.
- Add chickpea spice mix to the charred peppers. Mix well.
- Add 1 cup of water to it and mix well.
- Cook on medium heat for 5-7 minutes or until peppers are cooked to your desire and extra moister from the chickpea mix start to evaporate, while stirring few times in between. It should get somewhat dry.
- Take it off the heat and serve it hot with some phulka roti, dal and rice!