- cut the capsicums into small square pieces.Heat 2 tablespoons of oil in a pan. Add 2 tablespoons of peanuts, 1 tablespoon of white sesame seeds, 1 tablespoon of coriander seeds and 1 teaspoon of white poppy seeds.fry them.Add 1.5 teaspoons of chopped ginger and 1 teaspoon of chopped garlic and sauté for one minute. Then add 1.25 cups of chopped onions. Mix well.Next add 3 tablespoons of desiccated coconut.mix well. Making Masala or Curry Paste: Leave the roasted mixture to become cool completely. Then add the mixture to a grinder or blender jar and add 1 teaspoon of tightly packed sseedless tamarind. blend into a smooth paste with ½ to ⅔ cups of water. Then set the curry paste aside for later. Cooking Capsicum Masala:Wipe the pan used to fry the nuts and seeds. Heat 2 tablespoons of oil in the same pan. Lower the heat and add ½ a teaspoon of black mustard seeds. Once the mustard seeds begin to crackle, add 7 to 8 fenugreek seeds and 7 to 8 curry leaves. Sauté for 5 to 6 seconds.Add ⅓ cup of chopped tomatoes.salt,cook well until the tomato becomes soft.Next add the sliced capsicum.Lower the heat and add the ground curry paste.which kept aside.Add ⅛ teaspoon of turmeric powder (about 2 to 3 pinches) and 1 teaspoon red chili powder.cook for 3-4 minutes.Next add 1 to 1.25 cups of water.combine well Add 1 teaspoon of powdered jaggery and salt to taste. Add ½ teaspoon of garam masala powder.cook for another 10-15 minutes and garnish with coriander and serve.
Capsicum curry
#myrecipe
By Chandana Guptha
Jan, 7th
588
Servings
4 persons
Cook Time
40 minutes
Ingredients
20
- 22
Ingredients
- Onions
- Ginger garlic
- Coconut desiccated
- Peanuts
- Sesame
- Coriander seeds
- Poppy seeds
- Oil
- Tamarind
- Water
- Mustard
- Cumin
- Fenugreek seeds
- Curry leaves
- Tomatoes
- Capsicum
- Turmeric
- Red chilli powder
- Garam masala
- Jaggery
- Salt
- Coriander
