Quick Capsicum with Home-Style Roti ~ From Sukham Ayu

my rendition of quick capsicum with home-style roti ~ from Sukham Ayu

I wanted to illustrate the ease of Ayurvedic cooking as presented by
the authors of Sukham Ayu. As always, their generosity of spirit shines through;
Pratibha and Jigyasa graciously agreed to let me reprint a recipe here.

Many thanks, ladies!

I chose this green pepper curry because it uses ingredients easily found just about anywhere. Indeed, many recipes in the book call for standard items found in most Indian kitchens — although I was surprised to learn that cow’s milk is hard to come by in India. I have encountered only one unfamiliar ingredient: brahmi leaves.

According to the authors, capsicum is recommended for kapha and vata doshas due to its slightly pungent quality. The original recipe calls for roasted sorghum or green gram flour. Using the helpful and comprehensive food guide at the end of the book, I adapted it to suit my taste by substituting roasted besan (bengal gram flour). I remembered that from Indira’s Bell Pepper Zunka way back when; and more recently from my experiments with bell pepper pakoda. I know I am repeating myself, but there *is* something special about bell pepper and besan. I was glad to learn they’re both good for my prakriti — constitution.

Enough of my rambling — on to the food πŸ™‚

Quick Capsicum with Basic Home-Style Roti
recipes from Sukham Ayu ~ Cooking at Home with Ayurvedic Insights

The home-style rotis are basic indeed — whole wheat flour and water, with a drop of ghee to moisten the hands while kneading. I won’t repeat the instructions as I am sure they’re fairly universal, as rotis go. The proportion of whole wheat flour to water is approx. 2:1.

I made them for practice πŸ™‚ Also, they taste great with the nutty capsicum curry.

the first roti ~ affectionately known as ‘the blob’

As you can see, I need plenty of practice!

at last, slightly round ~ and puffing up!

OK, now that I finally made a semi-round roti, we can cook peppers —
and this time, I will type verbatim:

The Peppers

Green capsicum ~ 4 medium-sized
Spring onions (with leaves) ~ 1 bunch
Sorghum or green gram flour ~ 2 TB
Coriander powder ~ 2 tsp
Cumin powder ~ 1 tsp
Red chilli powder ~ 1 tsp
Coriander leaves ~ to garnish
Powdered rock salt ~ to taste

The Tempering

Cow’s ghee ~ 1 TB
Mustard seeds ~ 1/2 tsp
Turmeric powder ~ a pinch
Asafoetida powder ~ a pinch

1. Chop the capsicums into 1 inch squares and the spring onion bunch finely.

2. Dry roast the flour over low flame for 1-2 minutes until the aroma rises. Set aside.

3. For the tempering, heat ghee in a wok. Add the mustard and as it splutters, add the turmeric and asafoetida powders. Immediately, toss in the spring onions and capsicums, reduce flame and saute for 2-3 minutes.

4. Sprinkle the roasted flour over the vegetable. Add coriander, cumin and chilli powders along with salt. Stir well, cover and cook for another 2-3 minutes.

Garnish with chopped coriander leaves and serve fresh with Roti and any Dal from this collection.

~~ You may substitute capsicum with fenugreek or spinach leaves ~~

To learn more about Ayurveda, visit KARE.

To learn more about Sukham Ayu, visit Pritya.

Recipes in this post are copyright by and courtesy of
Jigyasa Giri and Pratibha Jain

Next up, ISG’s no-ferment oats ‘n grits dosas!
Yes, ISG, I finally got some steel-cut oats πŸ™‚

And last but not least, can’t resist leaving you with this…

daisy-in-a-box ~ ah, springtime sundays…



  1. Asha said

    WOW!! Looks wonderful, love the green dishes too. Very Springy! πŸ˜€

    Never made rotis before? Looks great, not bad at all for first try. Love Capsicum palya, I add 2tsp of Besan too to stir fry, gives it a nice taste and adds some Protein too. I ordered a new Ayurvedic book too, not this one. Will try and cook something from there.

    It was HOT the whole weekend here, today it’s 67F but very humid. Planted Tomatoes, Cayenne and herbs but it’s going to be 50F again, so cayenne may not survive.

    Kitty looks cozy! πŸ˜€

    Which book did you get, Asha? I’m excited to see what you cook πŸ™‚ I can only wish for planting weather — calendar says April but the weather is still chilly and blustery. Few more weeks, meantime I can harvest the crop of rocks the frost heaves of winter left for me πŸ˜‰ Waiting to see your early summer bounty!

  2. cheeryblossoms said

    Bell Peppers tastes great with the addition of anything nutty. Beautiful platter.

    Linda your rotis look just like mine and I took only 10 years to learn to make those and still not proficient in making them a perfect circle. But what’s in a shape πŸ˜‰
    I would like to be kitty, peaceful!

    Looking forward to your dosai experiment.

    Thanks for your kind words as always, ISG! First batch of dosai came out great but I didn’t add the spice as the boy was here from school and I fed to him. Next batch will be for me — good and spicy! They’re nutty and delicious with all that whole grain.

    Catnapping is a fav. pastime of mine πŸ˜‰

  3. Vani said

    Sukham Ayu sounds like a great book to have. When I was in India a few months ago, I went thru an Ayurvedic body cleansing process. I felt so much lighter and better after that. The doctor there was all for using green gram flour, in cooking, cleansing, using as a scrub/soap – everything! So got 1 kilogram of that back to the US (coz I didn’t find green gram flour here). WIlll try this receipe for sure. It sounds great! That roti blob looks so cute! I still make them that way, btw! πŸ™‚

    I have moong flour Vani — I wonder now though, whether it’s GREEN moong!? I will ask at the store next time. Ayurvedic cleansing sounds like total bliss!

    And thanks for your kind words about ‘the blob’ πŸ˜‰

  4. vineela said

    Hi Linda,
    Thanks for sharing soy pulov and pepper cury from Sukham Ayu.
    I love pepper cury always and going to try it with sorghum flour.

    Kisses to your little kitty ,dear linda.

    Kitty sends you her love, Vineela πŸ™‚ This pepper curry is so simple and delicious, even better a day later — hope you enjoy it! πŸ™‚

  5. bee said

    may i borrow one of your kitties? they are gorgeous. misshapen rotis are more fun to eat.

    I shouldn’t be so stuck on appearances huh, Bee? I am always telling the kids — looks aren’t everything πŸ˜‰

    Certainly can borrow kitties anytime — they love the attention πŸ™‚

  6. Aparna said

    I like capsicum cooked like this and I use chickpea flour (besan). I shall try this with sorghum flour next time.

    I haven’t used sorghum flour so I don’t have any, Aparna — but will have to pick some up and try. I neglected to say, in the recipe, that I also added a bit of water — my dish was saucier than the original πŸ™‚

  7. sandeepa said

    I like bell peppers with besan too. But the green moong flour would be a good choice, do you buy it or make it at home ?

    Hi Sandeepa, I have some ‘moong’ flour in the freezer and it looks greenish grey, so I guess it must be from the whole moong. I got it at the usual Indian store. There are so many types of flour — I wish I could find time to experiment with them all! πŸ™‚

  8. pelicano said

    Why, you make very nice roti! The subzi/shak looks quite deliciously Marathi…or Guju. I’m curious to taste it with jowar as that is new to me, but that besan-capsicum combo you speak of is also a big favorite here; I make also a similar dish using spinach and green bananas- try lime wedges on the side for discreet zings next time- you won’t regret it!

    spinach and green bananas — Pel!! You are a font of creativity indeed! And yes, fresh lime makes everything tasty πŸ™‚

  9. Pritya said

    Dearest Linda, What a post…you seem like quite a pro (in Ayurveda) already with your enthusiasm and fervour for knowledge! Your rotis make us smile, they are so cute…and soon they will look beautiful too. Saundarya-yukta-guna, which means qualities enhanced by beauty. As stated by the ancients, beauty is also a quality, just as Brahman is infinite beauty. As you will learn to roll with a light hand, allowing the roti to move in a circular fashion, you will get the perfect round shape – and with that, an even more joyous experience. Now if this sounds a bit like Zen and the Art of Roti making (a tribute to Pirsig’s Zen and the Art of Motorcycle Maintenance), it is because the nature of human endeavour is such, that one strives to maximise all efforts to reach perfection in whatever one does, rotis and all :).

    I love the Zen connection, and words of wisdom ladies — you are so right, it’s good to strive for perfection, rotis and all πŸ™‚ Thank you for visiting! πŸ™‚

  10. Pritya said

    Of course, as you have said in your comments, looks aren’t everything, but by speaking of beauty in our comment above, we are not speaking of beauty in terms of just the looks that one is born with, but the grooming that one can endeavour towards :).

    πŸ™‚ indeed!

  11. Cynthia said

    Yayyyy – round roti(s) πŸ™‚

  12. Sia said

    That look fab, Linda! I am eagerly waiting for my copy of Sukham Ayu. πŸ™‚ It should arrive in few days!

  13. mallugirl said

    Nice serving dishes!! love the green. i am new to this book but it seems pretty interesting ..cooking for health is the in thing now.

  14. rahin said

    hi linda , how r u doin ? this was ur first attempt at rotis and u got it puffed ??? bravo …:) it took me years πŸ™‚

  15. mandira said

    Hi Linda, the green pepper looks delicious! and I feel like the kitty.. wanting to catch some of the afternoon sun πŸ™‚

  16. Roti variety is very nice.

  17. Thanks for the roti variety

  18. I think someone has copied your brinjal gravy recipe pics and post…..check out the link here….http://telugu-recipes.blogspot.com/2009/05/spice-brinjal-gravy.html

  19. MamaFaMi said

    Lovely roti!

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