Chatpati Capsicum Sabzi / Tangy Pepper Masala

Multi-coloured capsicum (peppers) stir fried with besan (chickpeas flour) and aromatic spices.

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  1. 1 green capsicum, diced
  2. 1 red capsicum, diced
  3. 3 tablespoons besan (gram flour)
  4. 1 onion, sliced
  5. 3/4 teaspoon freshly ground garlic
  6. 3/4 teaspoon freshly ground ginger
  7. 2 tablespoons oil
  8. 1/2 teaspoon cumin seeds
  9. 1/4 teaspoon asafoetida
  10. 1/2 teaspoon turmeric powder
  11. 1 teaspoon coriander powder
  12. 1/2 teaspoon red chilli powder (optional)
  13. 1 teaspoon tamarind chutney
  14. 1 tablespoon coarsely ground roasted peanuts
  15. Salt to taste


  1. Heat oil in a pan, add cumin seeds and let them crackle. Add asafoetida, freshly ground ginger and garlic. Saute for 20 seconds stirring continuously. Add sliced onions and diced capsicum. Saute for 2-3 minutes stirring occasionally.
  2. Add besan, turmeric powder, coriander powder, red chilli powder and salt. Mix well and cover the pan. Reduce the heat to low and cook for 5 minutes.
  3. Add coarsely ground peanuts and mix well.
  4. Serve hot with roti or paratha.

Chatpata capsicum can be served with roti/paratha or as a side-dish with dal & rice.

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