Vine sweet mini peppers sabzi recipe – it is sautéed with chili, peanuts and coconut powder. It is very flavorful and mild tasting Indian style stir-fry.
These cute looking peppers are not hot or spicy at all. They taste somewhat similar to colored bell 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 awhile.
When she gave me a bag of peppers, I was little confused that how am I going to use it. First I thought I will use it in salad, but no one (I and hubby) is fond of salads. Then I searched on google, I found Indira’s Recipe. I made few changes as per our taste buds and the end result was just fabulous.
Check out other sabzi recipes
Asparagus sabzi // Broccoli sabzi // Sem aloo ki sabzi // Parwal sabzi
How to make vine sweet mini peppers sabzi (Step by Step Recipe with Photos):
1) Dry roast peanuts, cumin seeds and chilies on medium-low heat till it become fragrant and toasted. Remove it to a plate and let it cool completely.
2) While it’s cooling, prepare the peppers. How vibrant and beautiful they are.
3) Wash peppers well, remove its stems and cut into rings.
4) Now take roasted nuts-chili in the spice grinder along with coconut.
5) Grind it into a coarse powder.
6) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
7) Then add peppers, salt and turmeric powder. Mix well.
8) Cover it and let it cook for 4-5 minutes.
9) Then add spice powder.
10) Mix well. Again cook for 2 minutes uncovered then switch off the gas heat.
Serving suggestion: Serve this sabzi with phulka roti or paratha. It can be served on side with dal-rice or sambar-rice.
Vine sweet mini peppers sabzi recipe
Ingredients (1 cup = 240 ml)
To dry roast and grind:
- 2 tablespoons Peanuts
- 1 teaspoon Cumin seeds
- 2 Dried red chilies
- 1 tablespoon Desiccated coconut
For sabzi:
- 2 tablespoons Oil
- ¼ teaspoon Cumin seeds
- 18-20 Mini sweet peppers cut into rings
- ¼ teaspoon Turmeric powder
- Salt to taste
Instructions
Preparation and making fresh powder:
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Dry roast peanuts, cumin seeds and chilies on medium-low heat till it become fragrant and toasted.
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Remove it to a plate and let it cool completely.
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While it's cooling, prepare the peppers.
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Wash peppers well, remove its stems and cut into rings.
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Now take roasted nuts-chili in the spice grinder along with coconut.
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Grind it into a coarse powder.
making vine sweet mini peppers sabzi recipe:
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Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
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Then add peppers, salt and turmeric powder. Mix well.
-
Cover it and let it cook for 4-5 minutes.
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Then add spice powder. Mix well.
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Again cook for 2 minutes uncovered
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then switch off the gas heat.
Hi Kanan,
I once tried a bell pepper sabzi at a relative’s place and she added besan to peppers. It tasted superb! As we call it in gujarati, ‘lot wadu shaak’. I did ask for recipe and tried it out but couldnt do a good job..:-(. All I know is when the peppers are cooked and after everything is ready, you have to add besan paste (besan+water) to the dish and stir it immediately to avoid lumps. Within a minute or two, it will thicken and its done.
I would like to request you to post some recipes with besan/lot added to methi, bell peppers etc if possible.
Thanks!
Yes my mother-in-law makes different sabzi with besan. I will learn from her and will share it here. She usually makes methi nu lot wadu shaak
Taste of home! Thanks for this one and the other wonderful Gujarati recipes on your blog 🙂
Thank you Payal. Glad to hear that recipes are helpful to you.
I also love this peppers. I used in salads, pickle it, my most favorite is stuff it with besan masala.
Wow, next I will try stuffing with besan masala. Thannks for the suggestion.