I am growing red bell pepper or red capsicum along with many other vegetables in my rooftop garden. Though it is basically a winter vegetable. But my plants did not perform well in the winter season due to severe attack of harmful insects. But now those plants are producing enough fruits when summer is knocking the door. So I am trying to save those from the heat of upcoming summer season. Recently I harvested more than half a dozen of capsicums from the rooftop garden and some more are on the plants. Now what to do after harvesting capsicum (shimla mirch) from the garden? Seriously what to do?
When I sowed seeds of bell pepper, at that time, I did not know that these plants can live more than a year and produce fruits even during summer season. But now I need to keep those plants under shade during summer days. I recently came to know that I can get plenty of bell peppers throughout the year if I take proper care of my plants.
So when for the first time I harvested many capsicum at a time, then I decided to make super delicious aloo capsicum (aloo shimla mirch). This is the most desirable thing to do just after harvesting homegrown capsicums. Did you ever try it? It is really mouthwatering.
So don’t raise your eyebrows because it is the most expected thing to do after harvesting capsicum from the garden. This dish is really tasty and easy to make. At the same time, it becomes more delicious when it is prepared with fresh homegrown capsicums.
Particularly when those vegetables are grown without using any chemical insecticide & fungicide. I just applied very little amount of chemical fertilizer and enough compost fertilizers (vermi compost/kitchen waste compost/cow dung compost). So those capsicums are not just fresh & tasty but also very healthy.
Aloo shimla mirch / Aloo capsicum recipe
- 2 medium size capsicums/bell peppers/shimla mirch
- 1 potato, cut into pieces
- 2 teaspoons ginger (adrak) paste
- 2 teaspoons cumin (jeera) seeds
- 2 green chillies, cut into pieces
- 1.5 teaspoons red chilli (lal mirch) powder
- 2 teaspoons turmeric (haldi) powder
- Salt to taste
- 2 tablespoons any refined oil
- Peel potato and cut into medium size pieces
- Now heat oil in a cooking pot and fry potatoes and take those fried potatoes in a separate bowl for further use
- Now add jeera, saute and then add ginger paste
- Then add chopped green chillies, red chilli powder, turmeric powder and mix all
- Add ⅓ cup water, salt and stir to mix all, also add small pieces of capsicum
- Cook over medium flame till water is almost dried up
- Now add fried potatoes and mix with all spices
- Switch off the flame and serve with roti/naan