Roasted Bell Peppers with Chiles

Simla Mirch Fry

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

This sweet curry—sweet thanks to the slow-roasted peppers—is a great side dish to offset a spicier curry such as Wok-Cooked Beef Cubes with a Chile-Yogurt Sauce.


  • 2 tablespoons canola oil
  • 1 teaspoon black or yellow mustard seeds


  1. Heat the oil in a medium-size saucepan over medium-high heat. Add the mustard seeds, cover the pan, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Reduce the heat to medium-low and add the bell peppers and chiles. Roast, uncovered, stirring occasionally, until the peppers sweat, their juices evaporate, their skin acquires blotchy brown