Baby Capsicum Singdana Nu Shaak / Baby Capsicum Peanut Stir Fry is a very quick, easy and simple recipe made by stir frying baby capsicum and is flavored with a masala made with peanuts, desiccated coconut and spices. It can be enjoyed with hot bhakri/roti/thepla/dhebra/puri or can be served as a warm salad/sambharo with dal rice. It stays fresh for couple of days at room temperature and hence can be packed while travelling.
Baby Capsicum Singdana Nu Shaak / Baby Capsicum Peanut Stir Fry
- heavy bottom pan
- dish or bowl
- 250 g capsicum I have used multicoloured sweet baby capsicum
- 1 tbsp oil
- 1/2 tsp mustard seed rai
- 1/2 tsp cumin seed jeera
- 1/4 tsp asafoetida hing. Skip it to make it gluten free.
- 1/4 tsp turmeric haldi
- 1.5 tbsp peanut coarsely crushed
- 1.5 tbsp desiccated coconut
- 1 tsp red chili powder
- 2 tsp coriander cumin powder dhania jeera powder
- 1/2 tsp sugar I have used raw sugar
- 2 tbsp coriander washed and finely chopped
- salt as per taste
- Wash and dry the multicoloured baby capsicum.
- Cut and remove the seeds as shown. Discard the seeds.
- Chop into thin slices.
- Heat oil in a heavy bottom pan. Add mustard seeds and cumin seeds. Let they crackle. Add asafoetida and turmeric powder. Saute till aromatic on medium heat. (Skip adding asafoetia to make it gluten free ).
- Add the chopped multicoloured baby capsicum and salt. Mix well. Cover with a lid and cook on medium heat for 7-8 minutes.
- In the meanwhile prepare the masala. In a place add coarsely crushed peanut, red chili powder, coriander cumin powder and sugar.
- Mix well and add desiccated coconut.
- Mix well. The masala is ready.
- After 7-8 minutes, the capsicum are soften and cook.
- Add the prepared masala and saute for a minute on medium heat.
- Add the washed and chopped coriander.
- Mix well and saute for couple of minutes,
- The baby capsicum singdana nu shaak is ready.
- Remove the baby capsicum singdana nu shaak/baby capsicum peanut stiry fry with bhakri/paratha/roti/thepla/dhebra or serve it as a side dish with dal rice. This shaak can stay for couple of days at room temperature and is hence a good option to be packed while travelling along with thepla/dhebra or puri.