How to make Turkish Vegetables With Hazelnuts -

Multi hued nutritious veggies with goodness of hazelnuts .

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Red capsicum (लाल शिमला मिर्च ), Hazelnuts (हेज़लनट्स )

Cuisine : Turkish

Course : Main Course Vegetarian

For more recipes related to Turkish Vegetables With Hazelnuts checkout Kung Pao Vegetables. You can also find more Main Course Vegetarian recipes like Cabbage Cauliflower Dhokla Malabar Paneer - SK Khazana Aloo Gobhi ki Sabzi - SK Khazana Aviyal- Sk Khazana

Turkish Vegetables With Hazelnuts

Turkish Vegetables With Hazelnuts Recipe Card


Hindi: shimla mirch
The capital city of Himachal Pradesh in India, Shimla has many farms of capsicum. Hence, the Hindi name. Besides this, though not loved by all, this veggie is the most essential whenever you plan to dish-up an Indo-Chinese recipe. Stuff them up with cheese, beans, other veggies or meats or just make a simple sabzi, it will surely add that exciting crisp to your creations!

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Turkish Vegetables With Hazelnuts Recipe

  • Red capsicum cut into triangles 2 medium

  • Hazelnuts cut into triangles 2 medium

  • Yellow capsicums cut into triangles 2 medium

  • Tomatoes blanched and peeled 5 medium

  • Brinjal 1 long

  • Hazelnuts 2 tablespoons

  • Olive oil 2 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Small onions peeled 10-12

  • Garlic peeled 10-12 cloves

  • Sugar 1/2 teaspoon

  • Lemon juice 3 tablespoons

  • Salt to taste

  • Fresh basil leaves torn 5-6

  • White pepper powder 1/2 teaspoon


Step 1

Heat olive oil in a pan. Add cumin seeds and sauté till they begin to change colour. Add small onions and garlic cloves and sauté till light brown.

Step 2

Cut the brinjal into one inch cubes taking care that all the cubes are with the outer skin of the brinjal. Turkish Vegetables With Hazelnuts . Add sugar to the onions and sauté till the sugar begins to caramelise. Add half the lemon juice and mix. Add brinjal cubes and mix. Add salt, mix and cook till the brinjal gets almost done.

Step 3

Halve the blanched tomatoes, remove some of the seeds and chop roughly. Add these to the pan along with one cup of water and continue to cook. Add fresh basil leaves, white pepper powder and hazelnuts and mix well.

Step 4

Add the three coloured capsicum triangles and cook till the capsicums get slightly softened. Add the remaining lemon juice, mix and cook on high heat for two minutes.  

Step 5

Serve hot with bread or rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.