Quality Living Styles

Easy Dinner Recipes

My friend Chhaya Shah who taught me how to cook this dish.

Chhaya Shah

Sautéed Bell Peppers with Chickpea Flour, cooked in 10 minutes

My friend, Chhaya Shah, taught me this delicious, yet easy method of cooking bell peppers. Chhaya is one of those cooks who just put things together with no measuring of ingredients and comes up with real tasty food. She kindly obliged me, by working out measurements so that her excellent recipes can be shared by others as well. You may want to check Chhaya's recipe for Poha Cutlets

This dish can be made with any variety of bell peppers. I like a mix of colors, just because I think it looks more interesting. I also like this dish as I am able to enjoy the health benefits of eating peppers while savoring the flavors.

Here is Chhaya's recipe for Sauteéd Bell Peppers


  • 3 large peppers
  • 3 tsp. chick-peas flour/channa flour
  • 1 tsp. salt
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder (optional)
  • ¼ tsp. turmeric powder
  • 1 tsp. chili powder
  • 3 tablespoon of canola oil or olive oil
  • ½ tsp. mustard & cumin/jeera seeds
  • 1 teaspoon lemon juice


  • Wash & slice bell peppers into 1-2 inch pieces. Discard seeds & stems
  • Heat oil. Sauteé mustard & cumin seeds for a few seconds
  • Quickly add peppers and stir
  • Add the rest of the spices and blend into peppers. Close lid and lower temperature
  • Add salt & stir after 3-5 minutes to blend spices. Cook for another 5 minutes
  • The peppers will begin to soften and reduce in amount, but should not be mushy
  • At this stage add 3 teaspoons of chickpea/channa flour. Stir, switch off heat and leave pot with lid closed. When ready to serve add lemon juice and blend
  • The curry is delicious with all types of bread including rice served with dhall
cooked  dish of bell peppers

Sauteéd Bell Pepper Curry

Bell Pepper Cooking in pot

Bell Pepper Cooking

Colorful Bell Peppers, ready to be cooked

Colorful Bell Peppers, ready to be cooked

Bell Peppers come in a variety of species & colors with varying intensity of spiciness. They are low in calories & high in Vitamins A, C, & a very important mineral, Potassium. The darker tones contain the highest concentration of antioxidant carotenoids. One small red, yellow or orange pepper provides three times the recommended daily allowance of vitamin C. This is much more than that derived from oranges. Red peppers contain lycopene, a carotenoid which lowers the risk of various cancers, including prostate and cervical cancer.

Red peppers are high in beta-carotene which is converted to vitamin A in the body and essential for night vision.

If you have any questions or would like to add a recipe of your own, email me, Nirmala, at email address.
I will be happy to help in any way I can. The site will be regularly updated with tasty recipes, hints and tips. You can also reach me at Contact

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