Tempered Capsicum/ Fodni Mirchi | How to make Tempered Capsicum/ Fodni Mirchi

By Huma Kalim  |  8th Dec 2015  |  
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  • Tempered Capsicum/ Fodni Mirchi, How to make Tempered Capsicum/ Fodni Mirchi
Tempered Capsicum/ Fodni Mirchiby Huma Kalim
  • Prep Time

    0

    mins
  • Cook Time

    5

    mins
  • Serves

    2

    People

85

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About Tempered Capsicum/ Fodni Mirchi

This is a beautiful Maharashtrian side dish.

The delicious and mouthwatering Tempered Capsicum/ Fodni Mirchi is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Tempered Capsicum/ Fodni Mirchi is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Tempered Capsicum/ Fodni Mirchi. Huma Kalim shared Tempered Capsicum/ Fodni Mirchi recipe which can serve 2 people. The step by step process with pictures will help you learn how to make the delicious Tempered Capsicum/ Fodni Mirchi. Try this delicious Tempered Capsicum/ Fodni Mirchi recipe at home and surprise your family and friends. You can connect with the Huma Kalim of Tempered Capsicum/ Fodni Mirchi by commenting on the page. In case you have any questions around the ingredients or cooking process. The Tempered Capsicum/ Fodni Mirchi can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Tempered Capsicum/ Fodni Mirchi with other users

Tempered Capsicum/ Fodni Mirchi

Ingredients to make Tempered Capsicum/ Fodni Mirchi

  • 2 green capsicum or 6 big size green chillies
  • 3 pinches of turmeric
  • 4 pinches of red chilli powder
  • 4 pinches of cumin powder
  • Salt to taste
  • 1 tbsp of oil
  • 1 lemon juice

How to make Tempered Capsicum/ Fodni Mirchi

  1. Heat oil. Add in the capsicum/green chilly.
  2. Stir continuously till it changes its color to pale green on a low flame
  3. Pour in all the dry masalas, turmeric, red chilli, salt and cumin powder. Stir for 30 seconds till all the dry masalas get covered in the capsicum.
  4. Remove from the flame and serve it on a plate with lemon juice.
  5. Serve this dish as an accompaniment with dal and rice or sabzi.

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