Maharashtrian Capsicum Shengdana Subzi
Maharashtra, India
A rustic Maharashtrian classic: crisp capsicum tossed with coarsely crushed roasted groundnuts (shengdana), goda-style spices and a hint of jaggery — nutty, smoky and quietly addictive.
What goes in
- Green capsicum
- Roasted groundnut (shengdana) crush
- Mustard, cumin, hing, turmeric
- Goda masala, jaggery
- Fresh coriander
How we cook it
Capsicum is sautéed on a hot, wide pan so it blisters rather than stews; the groundnut crush goes in at the end to stay crunchy and coat every piece.
Best served with
Phulka, chapati or as the crunchy sidekick to varan-bhaat (dal-rice).
Why it's homely
This is everyday Maharashtrian ghar ka khana — the dish that appears in lunch dabbas across Pune and the Desh region.
Why it's healthy
Groundnuts add plant protein and vitamin E; capsicum brings vitamin C — and the dish needs very little oil.
Easy on digestion
A dry sauté with hing (asafoetida) and cumin, both traditional digestive aids; no heavy gravy to sit in the stomach.
Want Maharashtrian Capsicum Shengdana Subzi on an upcoming weekend?
Specials are picked by neighbourly demand — a WhatsApp nudge works wonders.