Pin When I was pregnant, I mostly craved my mom’s food which is apparently true for most pregnant women. So on top of my list were things like idli, dosa podi, aviyal, and Kerala fish fry. Well, if you gave me some today at 5 months postpartum, I would still have a go at them but I really really craved these back then. In addition to what was a normal list, I also craved dips. The likes of hummus, roasted bell pepper dip, and tzatziki with strips of crunchy vegetables. This is also probably the healthiest list of things I felt like eating so I decided to treat myself now and then and made these dips at home. The kind in the supermarket didn’t work because they were either too sour, or too slimy and I had very specific requirements you see. Pin During one of my dip-making phases, I tried this red bell pepper dip and LOVED it. The starting point is this important roasted capsicum recipe I am about to share and what also happened as a happy coincidence is that the roasted capsicum tasted amazing as is too and I started making extra batches and adding it to sandwiches and falafel wraps. So tasty and healthy too. I usually just roasted the capsicum on the stove stop wrapped in foil – because MESS – and it worked very well. You can do the same in the oven. It will take slightly longer and you will have to turn the capsicum a couple of times so really, if you have a gas stove with flame, stove top method for roasting capsicum is the way to go. This is a really simple recipe but something I wanted to record to remember that crazy phase in my life 🙂 Step by Step Roasted Capsicum Recipe Wash and pat dry the red capsicum (or, you know, just don’t pat dry, it creates some steam inside when the capsicum cooks but no biggie). Place in the centre of the piece of aluminium foilPin Wrap the foil snugly around the capsicum and set asidePin Turn on your gas stove to a medium flame. Use the smallest burner you have so you can control the heat distribution a bit betterPin Using a pair of tongs, hold the foil-wrapped capsicum over the flame for about a minute. Turn evenly so that all the sides get cooked and charred evenly. Soon you’ll find that the capsicum feels softer and starts smelling slightly smokyPin Do a quick check by peeking through the foil at the capsicum to see if the skin is turning dark brown or almost black in colour. When the capsicum is charred and soft all over, it’s time to stop and let it cool. Remember: take care when handing the foil and opening it because there will be trapped steam inside and can burn your handsPin Slowly peel off the burnt skin if anyPin Cut open the capsicum, and remove all the seedsPin Cut into long pieces and use as a filling in sandwiches, prepare a red pepper dip, or eat as is!Pin If you try any recipe from Edible Garden, please share on Instagram or Facebook and tag me @ediblegarden. I’d love to check it out!
