This vinbe mini sweet peppers sabzi is simple yet delicous and super easy to make. In this Indian style sabzi, sweet peppers are sautéed with dried chili, peanuts and coconut powder. It is very flavorful yet mild tasting Indian style stir-fry.
About This Recipe
These cute-looking sweet peppers are not hot or spicy at all. They are sweeter than normal colored peppers.
I have never bought or cooked this vegetable before until my one of friends gave me a bag of these cuties. After trying this recipe, I will include sweet mini peppers in my grocery shopping once in a while.
When she gave me a bag of peppers, I was confused that how am I going to use it. First I thought I will use it in a salad, but no one at home is fond of salads. Then I searched on google, I found Indira's Recipe (her blog is not found on the internet anymore). I made a few changes as per our taste buds and the end result was just fabulous.
Step By Step Photo Instructions
1) Prepare the peppers. Wash them really well, remove stems and cut them into rings. While chopping, you can shake off most of the seeds.
2) Dry roast peanuts, cumin seeds and chilies on medium-low heat until the mixture becomes fragrant and toasted. Remove it to a plate and let it cool down completely.
3) Add roasted spices-peanuts mixture to a spice grinder along with dry coconut.
4) Grind it into a coarse powder.
5) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
6) Then add peppers, salt and turmeric powder. Mix well.
7) Cover it and let it cook for 4-5 minutes.
8) Then add prepared powder.
9) Mix well. Again cook for 2 minutes uncovered then switch off the gas heat.
Serving suggestion: Serve this Indian style mini sweet peppers sabzi with phulka roti or paratha. It can be served as a side with dal-rice or sambar-rice.
Check out other sabzi recipes
Asparagus sabzi // Broccoli sabzi // Sem aloo ki sabzi // Parwal sabzi // Brussels sprouts Indian recipe
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📋 Recipe Card
Mini Sweet Peppers Sabzi (Indian Recipe)
Ingredients
- 2 tablespoons Peanuts
- 1 teaspoon Cumin seeds
- 2 Dried red chilies
- 1 tablespoon Desiccated coconut
- 2 tablespoons Oil
- ¼ teaspoon Cumin seeds
- 18-20 Mini sweet peppers cut into rings
- ¼ teaspoon Turmeric powder
- Salt to taste
Instructions
- Dry roast peanuts, cumin seeds and chilies on medium-low heat until the mixture becomes fragrant and toasted. Remove it to a plate and let it cool down completely.
- Add roasted spices-peanuts mixture to a spice grinder along with dry coconut. Grind it into a coarse powder.
- Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
- Then add peppers, salt and turmeric powder. Mix well, cover it and let it cook for 4-5 minutes.
- Then add prepared powder. Mix well. Again cook for 2 minutes uncovered then switch off the gas heat.
Manisha Gupta
I never cooked with sweet peppers before, so I just searched up for an Indian recipe for it and came across your recipe. I tried it and it turned out awesome! My husband loved it too! Thanks for the recipe 🙂
Kanan Patel
Very glad to hear it.
NM
Lesser chili would keep the sweetness of these mini peppers. It is a good recipe but unnecessarily hot!
Kanan Patel
Sure. one can adjust the chilies as per liking.