Capsicum also known as Bell Peppers in English and Shimla Mirch in Hindi comes in various beautiful colors of green, red and yellow. Available throughout the year and grown around the globe, this vegetable is hardly eaten on its own. Usually cooked along with other vegetables, the capsicum adds great flavour, slight spiciness and a lovely crunch to any dish. Here we have some amazingly tasty North Indian dry and gravy recipes to include this nutritious vegetable in your diet.
Not only does capsicum lends a beautiful unique flavour to any dish, it also adds nutrition to the recipe. It is rich in Vitamin B6, magnesium, lycopene, potassium, folate, Vitamin A and C. Capsicums helps strengthen your immunity and helps reviving your metabolic rate. It is also known to lower cholesterol and blood pressure. It has anti-inflammatory and analgesic properties, and may also provide relief from pain related to arthritis.
Few things to keep in mind when buying capsicum for your recipes is that the spiciness in a capsicum varies depending on the colour. Green is the spiciest while red is the sweetest. So pick according to your taste. In India, Green Capsicum is the most widely used to make everyday sabzis and gravies.
Ensure that you buy firm capsicums which looks glossy and are free of wrinkles. It should not be bruised and have any visible damage. You can store a capsicum refrigerated for up to 5 days. Do not store in a plastic bag as capsicum leaves water and then it spoils faster.
For you, we have lined up some lip smacking dishes from North India that you can make in your kitchen for your everyday meals. Do let us know how you like them.