As her 53rd ingredient, my little one tried green capsicum or maalu miris. It was quite tricky. I first added one de-seeded and sliced capsicum or banana pepper to two potatoes and one white leek stem and sautéed them in unsalted butter (see image). I puréed this and tasted it. It was much more peppery and spicier than the red bell pepper. I knew she wouldn’t eat it.
I still offered her a very very small mouthful and she screamed blue murder. So I kept it aside and began preparing her lunch of rice, lentils, veges, greens and meat. I puréed this mixture and added 1/8th of the capsicum-potato-leek purée to a bowlful. She had it without an issue. SUCCESS!
Capsicums or banana peppers contain high amounts of vitamin C and many other nutrients and health benefits that I have mentioned in my post about bell peppers including remedying stomach issues, muscle spasms and pains and headaches. They also prevent cancer, peptic ulcers and lowers the risk of cardiovascular diseases and diabetes. Green capsicums are also known for their anti-inflammatory and analgesic properties. They also offer other beneficial properties through bio-active components such as flavonoids, alkaloids and tannins.
PINKPOPPYPETAL 