Capsicum Paruppusili

Last year, when my mom visited us, our garden was bursting with peppers, squash, eggplant and tomatoes. My mom was frantically trying to find different ways to cook up these veggies. That's how capsicum paruppusili came about.

And since this qualifies as the JFI ingredient this time around, I am dedicating this post to the same. JFI:Chilli Peppers event is hosted this month by my dear pal, the lovely and talented Nandita of SaffronTrail

Capsicum is a genus of plants from the nightshade family (Solanaceae), native to Mexico, and now cultivated worldwide. Some of the members of Capsicum are used as spices, vegetables, and medicines. The fruit of Capsicum plants have a variety of names depending on place and type. They are commonly called chili pepper, red or green pepper, or just pepper in Britain and the US; the large mild form is called bell pepper in the US, capsicum in Australian English and Indian English...
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The chili pepper, or more simply just "chili", is the fruit of species of the plant Capsicum from the nightshade family, Solanaceae.
The name, which is spelled differently in many regions (chili, chile or chilli), comes from Nahuatl via the Spanish word chile. The term chili in most of the world refers exclusively to the smaller, hot types of capsicum. The mild larger types are called bell pepper in the USA, simply pepper in Britain and Ireland, capsicum in Australasia and paprika in many European countries. -- Wikipedia

Paruppusili is basically, red gram lentils soaked with some dry red chilies, ground into a paste, steam-cooked and then pan fried and added to vegetable of choice, which in this recipe happens to be Capsicum. The procedure is the same as my Kovakkai Paruppusili. The only difference is, instead of Tindora/Kovakkai, substitute your favorite chilli peppers - in this case, it happens to be mild and sweet green and yellow bell peppers.