Bell Pepper Kadhi

A slight twist on the classic kadhi. Here's how I make it:

Tempering - 1 tsp ghee (or veg oil), 1/2 tsp cumin seeds, 4 cloves, 1 small piece cinnamon, pinch of fenugreek seeds (methi daane), green and/or red chillies cut into big pieces
1/2 cup finely chopped colored bell peppers
1/4 cup finely chopped onions (optional, I have not used in above picture, reduce bell peppers if using)
1/2 tsp ginger paste
1 cup thin buttermilk
1 tbsp gram flour (chickpea flour)
1.5 tsp salt or to taste
1 tsp sugar
pinch of turmeric (optional)
chopped cilantro for garnish

Make the tempering by heating the ghee/oil and adding the other ingredients. Fry for a minute on low heat. Add the bell peppers and onions. Fry well till softened. Add the ginger & fry another minute. In the meanwhile, mix the buttermilk with the gram flour, salt, sugar and turmeric pwd if using. Add this to the peppers. Now it is important to keep stirring. You can increase heat to high and let the kadhi come to a boil. Then take off heat. Till this point, keep stirring constantly. This will prevent kadhi from splitting/curdling. Garnish with cilantro and serve hot with any rice dish or pulav.

Bell Pepper vegetable with Gram Flour

In Marathi, we call this Bhopla Mirchichi Peeth Perleli bhaaji. Addition of gram flour is a very popular way to cook vegetables in Maharashtra. In addition to bell peppers, we add it to methi, cabbage, okra, tomatoes etc. to make tasty dry vegetable dishes.

Here's how I make Bhopla Mirchichi Peeth Perleli bhaaji:

1 cup chopped green bell pepper
1 cup chopped onions (optional)
4 heaped tbsp gram flour (see note)
For the tempering - Oil, mustard seeds, cumin seeds, pinch of asafotida, turmeric pwd
Salt per taste
Red Chilli pwd per taste

Make the tempering by heating the oil, adding the mustard seeds, once they stop spluttering add the rest of the tempering ingredients.
Add the chopped peppers and onions. Saute 5 mins. Then add about 1/2 cup of water, cover and cook another 5 mins.
Add salt and red chilli pwd per taste. Mix well.
Sprinkle the gram flour over the cooked veggies. Mix well to incorporate. Pour about 2 tsp oil around the veggies, cover and cook on medium low heat, stirring occasionally for about 5 mins.

Note - Ever since I saw this post on Jugalbandi, I prepare a mix of gram flour with spices that I use in several recipes. I roast the gram flour on low heat till aromatic and add turmeric, red chilli pwd, cumin pwd, coriander pwd, amchoor pwd and crushed kasoori methi. I have used this mix in the above dish. You can also use plain gram flour, but this spiced version definitely is worth the extra steps. You can make it in more quantity and store the rest for later use.

This quick and fuss-free Bhopla Mirchichi Peeth Perleli bhaaji goes to the Complete My Thali event at Seduce Your Tastebuds. This event was started by Jagruti.