The dip has been made all over the world, and is a popular part of many cuisines. There are plenty of variations on the exact way it’s made, but the basic principle is pretty simple: add garlic to a mix of vinegar and oil, then add some chopped chillies.
If you live in Singapore, you are definitely aware of how hot and humid it can be in this tropical city. One of the ways to feel better is to eat something spicy like chilli or chilli sauce. While we cannot deny the fact that the heat can really make us feel hot and sweaty, some people still think that it’s a must to add capsicum to their food to get the extra kick. However, you don’t need to worry because there are plenty of ways on how to make chilli without adding capsicum.
It’s difficult to find a decent, tasty, and healthy snack to eat with your dinner. Especially if the snack is a hot snack like a curry, which tastes so good, but can be loaded with calories and fat! To help you out, I have made a recipe for Garlic Flavoured capsicum fry, which is a yummy healthy snack to get you through the meal.
Capsicum fry is one of my favorite vegetarian dishes since, when cooked, it tastes like meat and is easy to consume because I keep the pieces large and chunky. Apart from oil and salt, I used just two ingredients in this meal, which is simple and quick to prepare. I made this using dried coconut that has been crushed into a coarse powder and garlic cloves. Because salt is added and it is dry coconut, the crushed coconut and garlic combination may be kept in the fridge for more than a week. Bell pepper, also known as shimla mirch, is a kind of capsicum. When capsicums are in season, my mother makes this meal, which she stir fries (poriyal) and serves with rice and dal. Because I added chopped garlic to this capsicum fry, it has a strong garlic flavor. Bade mirchi (large chilies) fried is what we call it at home. Capsicum is not at all hot; when eaten, it has a sweet flavor and a meaty texture. If they’re in season, I try to buy tiny ones and just chop them in half and fry them whole.
- 3 tbsp olive oil
- 4 capsicum (large)
- 2 garlic cloves, thick
- season with salt to taste
- 3 garlic cloves (large, chopped)
- 3–4 tbsp. dried coconut
- salt according to taste
- Cut the capsicum into four pieces or quarters; if the capsicum is tiny, cut it in half; otherwise, cut it as desired.
- Preheat the kadai with the oil, then add the capsicum chunks and sauté till golden brown.
- Both sides of the capsicum should be thoroughly sauteed.
- Stir in the chopped garlic, cover, and simmer for 7 to 10 minutes, stirring occasionally.
- There is no need to add water after the capsicum begins to release water.
- Cook the capsicum until it is tender, roasted nicely, and has a good roasting color on both sides, according to your preferences.
- Mix in the ground coarse coconut and garlic combination well. Then season with salt, reduce to a low heat, and cook for 5 minutes with the lid covered.
- Because there is already some salt in the coconut mixture, use caution when adding salt.
- Serve with plain rice and any dal of your choice (spinach or fenugreek dal or green chillies or tomato dal).
- Capsicum cooks quickly, and the consistency of the roasting relies on when you turn it off.
- For a more flavorful and spicy dish, add 1/2 teaspoon chilli powder.
- Fresh coconut may be used for dried coconut, however the flavor will be different.
- Vegetable or sunflower oil, which I often use, may be used.
- Garlic cloves may be reduced according to your preference.
When I was a kid, my first experience with capsicum was in a bottle of Heinz chili sauce. It was a new flavour to me but I loved it. I have since then tasted other capsicum flavours but they all paled in comparison to the sweet and savoury taste of the Heinz bottle.. Read more about how long to fry peppers and onions and let us know what you think.