How do you make tasty subji using Capsicum (Bell pepper) ?

Question

no book or web site suggestion.

Answer 1

This is the only recipe I could find. Hope this helps:

capsicum subji, put oil, put jeera, when it splutters, put 1 onion, fry, add 2 tomato, when tomato boils and becomes gravy, add 1/4tsp chilli powder, 3/4tsp dania powder 1/4tsp jeera powder, 1/4tsp garam masala powder 1tsp salt(or as u like) let it simmer for 2 mins, add 1 capscicum cut into small pieces, mix well with the gravy, add 1 cup, allow capsicum to cook, finally add 1/4 tsp saunf powder 2 min before removing.

Very tasty capsicum subzi ready.

Answer 2

3 tablespoons olive oil or corn oil
1 pinch ground asafetida powder
1/2 teaspoon cumin seeds
1/4 teaspoon whole brown mustard seeds
1 1/4 lbs courgettes (560g, peeled and cut into 4-cm or 1 1/2-inch long and 1-cm /1/2-inch thick fingers)
1 large green pepper, about 7 oz (200g)
2 tablespoons natural yoghurt
1 tablespoon ground coriander
1/2 teaspoon salt (or a bit more)
1/2 teaspoon chat masala (or 1 pinch of cayenne pepper and 1 tablespoon lemon juice)

Pour the oil into a large pan or wok and set over a medium-high heat.
When the oil is hot, put in first the asafetida and then, in quick succession, the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the courgette and the green pepper. Stir and fry for five minutes.
Add the yoghurt, and cook, stirring, until it has been absorbed (It will curdle, but the dish will look nice at the end).
Reduce the heat to low and add the coriander and salt. Sir for a minute.
Add the chaat masala and toss. Taste for balance of flavours.

Answer 3

Try here http://www.dharmakshetra.com/prasadam/subji.html