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Peppers (Below)
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Capsicum and Pineapple Vegetable

1 cup tomato, chopped big
1 cup capsicum pieces
1 cup pineapple pieces
1 teaspoon mustard seeds
2 pinches asafoetida
2 tablespoons grated coconut
4 tablespoons chopped coriander
3 tablespoons ghee

For the Masala:
1-1/2 teaspoons chilli powder
1-1/2 teaspoons sugar
1/2 teaspoon turmeric powder
2 teaspoons sesame seeds
1/2 teaspoon ajwain
Salt to taste

Heat the ghee. Fry the mustard seeds lightly and add asafoetida, tomatoes, capsicum pieces, 1 cup water and cook for a few minutes. Add the pineapple pieces. Add the mixed masala and stir well until cooked. Add the grated coconut and chopped coriander. Serve Hot.

Capsicum Masala

2 large Capsicum
2 tsp. Til or KhasKhas (sesame or poppy)
1/8 cup Dry coconut
Ghee for frying
3 Green chillies
1 tsp Asofoetida
Salt to taste
1 tsp Turmeric
1 to 2 cups Milk
1 tsp Jeera (cumin)
1 tsp Mustard seeds
Sprig Curry leaves

Firstly chop the capsicum into medium sized pieces. Then chop the green chillies neatly. Now grind the til into coarse powder. If you want to use khas khas, fry them first (dry roast and then grind). Once the seeds are ground add the dry coconut powder. Fry the remaining spices then add the green chillies. Once the pieces are cooked add the til powder and dry coconut mixed with that. Add milk and let it boil. Add salt to taste. When the curry is cooked, chop the coriander leaves and offer.

Capsicum Special

Capsicum 2 medium
Potato 1
Tomato 1
Paneer, 2/3 cup
Makhana (puffed lotus seeds) 1/2 cup
Cashew nuts 1/4 cup
Curd (yoghurt) 1/2 cup
1 tsp red chilli powder
1 tsp asofoetida
Salt to taste
1 inch fresh ginger, minced for garnish
Ghee for frying

Dice Potato and cheese into cubes and chop capsicum and tomato into small pieces. Deep fry the potato and paneer cubes and Makhana and set aside. Saute the tomato pieces till done. Add curd to above, and stir continuously till oil comes up. Add salt and chilly powder Add fried potato, cheese, makhana, capsicum, cashew nuts and mix well. Cover and cook for two minutes on low-medium flame. Garnish with ginger and offer.

Capsicum with Peanuts

Big capsicum - 4
Roasted peanuts - 5 tsp
Coconut - 4 tsp (grated)
Tamarind paste - 2 tsp
Jeera (cumin) - 1 tsp
Ghee - 3 tsp
Garam masala - 2 tsp
Red chillie powder - 1 tsp
Turmeric - a pinch
Salt to taste

Soak the roasted peanuts for 10 minutes. Cut the capsicum into pieces. Put the ghee in a pan, add jerra and allow it to split. Then add capsicum pieces cook until the pieces are soft. Grind the peanuts with grated coconut and tamarind paste with a little amount of water. Add this paste to the capsicum in the pan. Allow it to cook for 2 minutes. Add salt, chilli powder, garam masala and turmeric. Cook until the oil floats on the gravy. Sprinkle some coriander.

Coconut Balls in Capsicum Bowl

Six large capsicums
Grated fresh coconut - 1 cup
1 cup diced capsicum
1 cup diced carrot
1 cup diced beans
3 green chillies
2 inches ginger, minced
Sprig curry leaves
Three big boiled potatoes
Two tablespoon of maida (flour) and one tablespoon of cornflour mixed together
½ cup Breadcrumbs
Two slices of bread
Ghee or peanut oil for frying

Peel the potatoes and mash them. Heat ghee. Add curry leaves. Keep for ten seconds only. Add chopped green chillies, capsicum ginger and beans. Saute for two minutes and remove from gas. Add salt and pepper. Add bread slices made into balls. Dip in the batter made with cornflour & maida. Roll in breadcrumbs deep fry. The ghee should be hot when balls are put in, then flame should be reduced to cook them nicely. Remove when golden. Capsicum Bowls: cut the top portion of the capsicum to give the shape of a bowl. Take out seeds carefully. Apply butter with salt and cook in microwave oven or steam until cooked ¾’s through. Remove and the cup is ready. Place a few balls in each cup. Top with two strings of cheese.

Goan Sweet & Sour Vegetables

4 large squared Capsicums
2 Potatoes cubed
1/2 cup Tamarind Juice
1/2 cup Jaggery powdered
Salt to taste
4 tbsp Ghee
1 tsp Asofoetida
1 tbsp Cashew nuts, split

Roast & Grind:
2 tbsp Channa Dal
2 tbsp Sesame seeds
1 tbsp Coriander
5 Red Chillis

Heat ghee in a pan. Fry capsicums and potatoes. Add nuts, fry for 5 minutes. Add ground masala, tamarind juice and jaggery. Cook on low heat, adding water if necessary. Add Salt. Serve hot.

Green Pepper Curry

2 large Green Peppers
1/4 tsp Chili powder
1/8 tsp Turmeric powder
1/2 tsp Dhania (coriander) powder
1 tblsp Coconut flakes
1 tsp Khus Khus (poppy seeds)
1 small bunch fresh Coriander leaves
2 small Tomatoes
1-1/2 tsp Asofoetida
2 tblsp Ghee
1 tsp Garam Masala
1 1/4 tsp Salt

Cut the green peppers and tomatoes lengthwise. Grind chili powder, turmeric, dhania powder, coconut and poppy seeds. Heat ghee and add tomatoes and garam masala and fry for 2 minutes. Add green pepper and remaining spices. Add coriander leaves. Cook on low heat (should take around 15 minutes).

Hyderbadi Mirchi Ka Salaan

4 long, large green peppers
Ghee for frying
2 tablespoons Tamarind paste
½ cup yoghurt
2 tbs Lemon juice
Salt to taste

For Salan Paste:
¼ cup Roasted Peanuts
¼ cup Coconut
2 tablespoons Ginger, minced
1 tsp Asofoetida
1 tsp Sesame Seeds
few coriander leaves

Deep fry green peppers in hot ghee. Remove and keep aside. Grind together desiccated coconut, ginger, sesame seeds and peanuts to make a fine paste. Reheat ghee used for frying chillies. Ensure that the paste does not stick to the pan. Fry the salan paste for 20 minutes, keep stirring. Pour in a little water at regular intervals. Add yoghurt and salt and stir for 3-4 minutes. Now add the tamarind pulp and a little more water. Stir for 5 minutes until the gravy is of sauce consistency and ensure that it does not stick to the pan. Add the fried peppers to the hot gravy. Let the gravy come to a boil. Remove and garnish with finely chopped coriander leaves.

Karnataka Capsicum Karwar Style

4 capsicums cut in long strips
1/4 cup peanuts roasted and skinned
1 stalk curry leaves
1 tsp asafoetida
1 tbsp. jaggery (gur) grated
2 tbsp. ghee
1 tsp. mustard seeds
2 whole red chillies

Grind to a paste:
1/2 coconut grated and roasted
2 tsp. split kala chana (bengal gram)
1 tbsp. split black gram
2 tsp. sesame seeds
1/2 tsp. coriander seeds
2 tsp tamarind paste

Grind the paste using 1/2 cup water. Heat ghee and fry mustard seeds, whole chillies, allow to splutter. Add asafoetida and curry leaves. Stir. Add capsicums, stir fry for 3-4 minutes. Add ground paste, jaggery, salt, turmeric powder and peanuts. Stir and add 1/4 cup water. Boil and simmer for 7-8 minutes. Gravy must be thick.

Mirchi Ka Salan

Green chilies (large) 18
Ghee 3 Tblspoon(s)
Ghee for deep frying
Coriander seeds 1/2 Tblspoon
Cumin seeds 3/4 teaspoon
Mustard seeds 3/4 teaspoon
Sesame seeds 1 1/4 Tblspoon
Red chilies 2
Turmeric/haldi powder 3/4 teaspoon
Red chili powder 1/4 teaspoon(s)
Peanuts 1/4 cup(s)
Asofoetida, 1-1/2 tsp
Ginger, fresh 1 inch
Tamarind paste, mix with a little water to dilute 2 Tblspoon(s)
Curry leaves, a few
Salt to taste

You can use large size green chilies like Anaheims or Capsicum (mild) or Jalapeno peppers. Wash, clean and slit the green chilies lengthwise without cutting the chilies in to two. Deep fry for one minute and remove on paper towel to remove excess oil. Roughly chop the ginger. In a frying pan, dry roast sesame seeds, corainder seeds and cumin seeds all together. Dry roast the peanuts, or alternately use readily available roasted peanuts. Make a paste using the roasted sesame seeds, roasted coriander seeds, roasted cumin seeds, roasted peanuts, red chilies, and ginger. Heat ghee in a pan and add mustard seeds. As they begin to crackle, add curry leaves, turmeric powder, chili powder and mix well. Add above masala paste and stir constantly. Allow to cook for 3 minutes. Add one cup of water and bring it to boil. Simmer, on low heat, and cook for 10 minutes, stirring it now and then. Add tamarind pulp diluted in water. Mix well with the fried chilies and salt. Allow to cook on low heat for 10 minutes. Cook till oil floats to top and gravy is thick. Serve hot

Paneer Mirch Masala

12 Green Chillies (medium size lumpy)
1/2 cup tomato puree
½ cup Paneer, cubed
1 cup malai (fresh milk cream)
1 cup gram flour
Salt to Taste
1 tsp chilis powder
1 tsp garam masala
1 tsp asofoetida
1 tsp ginger, minced
A pinch Turmeric powder
2 tsp Coriander powder
2 tsp Ghee
Fresh coriander leaves

Chop coriander leaves, add salt and mash with the Paneer and the malai, mixing thoroughly and set aside. Slit green chilis and remove the seeds, fill the paneer mixture into green chilis. Sieve the besan and add to a bowl with 1/2 tsp. chilli powder and 1/4 tsp. salt and make a batter (like pakora batter) with water. Heat the ghee and dip each chilli into the batter and fry in hot ghee. Set aside. Heat 2 tbsp. ghee and add chopped ginger, frying till golden brown. Add salt and masalas and a little water. Cook the masala till done. Add tomato puree and garam masala and stir well. Pour in 2 glasses of water and boil. Add the fried chillies to the gravy and cook till gravy is thick and chillies are tender. Garnish with chopped coriander.

Punjabi Green Chillies

3 Tbsp Ghee
1 Tsp Aniseed, ground
1 Tsp Asafoetida
½ Tsp Mustard Seeds
5 Large Green Chillies, cut in circles
1 Tsp Salt
1 Tbsp Coriander Powder
1Tbsp Mango Powder
¼ Tsp Turmeric Powder
½ cup Milk

Heat ghee and fry the sauf, mustard seeds to splutter, and the asafoetida. Add green chillies and sauté well. Add Milk and other spices to it and cook well. Cover with a lid and cook.

Vada Curry

1 cup : Channa Daal (gram lentils)
2 tbsp : Hara Dhania (green coriander), chopped
2 : Hari Mirch (green chillies), finely chopped
Ghee for frying
1 tsp : Sarson (black mustard seeds)
10 - 15 Kari Patta (curry leaves)
1 tsp : Ginger Paste
2 : Tomatoes, finely chopped
2 tbsp : Besan (gramflour), mixed in 1 cup water
1 tsp : Dhania (coriander) Powder
1-1/2 tsp : Asofoetida
1tsp : Chilli Powder
½ tsp : Garam Masala

Wash the channa daal and soak for 15 minutes. Drain water and grind coarsely, add salt, hara dhania and hari mirch. Heat oil in a kadhai, fry spoons full of the channa daal paste to make small vaadey (dumpling). Fry until golden, drain excess oil and keep aside. Reheat 3-tbsp ghee in another pan, add urad daal, asofoetida, sarson and kari patta. Fry for 2-3 minutes. Mix-in ginger and fry further for 2-3 minutes. Add tomatoes, salt, dhania powder, chilli powder and garam masala and fry until the oil separates. Stir-in besan and water and bring to a boil. Add the vadey, mix well, cover the pan and leave to simmer for 5 minutes. Serve hot.