Friday, July 19, 2013



Today's dish is one from a blog which has been rated No. 1 in Indian cooking blogs, Sailu's Kitchen.
I made pulao and was looking for a side dish which had capsicum and tomatoes. A search brought me to Sailu's wonderful blog, and I found a dish which suited my requirements perfectly.

I immediately mailed her to ask her if I could use this in my blog with a link to Sailu's Kitchen and she graciously agreed. Thanks, Sailu for your permission and for your Capsicum Tomato Curry

She describes it as " a recipe you can serve at a potluck with any flavored rice or Naan or simple phulkas. The nutty flavor of peanuts and sesame seeds mingles well with the tart taste of tomatoes and sweetness of capsicums."

  • 2 large green capsicums/bell peppers, cut into big squares
  • 1 large onion, finely chopped 
  • 1/4 tsp ginger garlic paste
  • 2 tomatoes, cut into big pieces
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp kasuri methi/dry fenugreek leaves
  •  1 1/2 tsps roasted sesame seeds powder
  • 1 1/2 tsps roasted groundnut/peanut powder
  • Salt, to taste
  • Curry leaves, a few
  • 1 tbsp, Oil
  • Chopped coriander leaves for garnish


1.  Heat oil in a heavy bottomed vessel, add chopped onions and curry leaves and fry till onions turn transparent. Add ginger-garlic paste and saute for 3 minutes. Add red chilli powder, turmeric powder, coriander powder, and salt and combine. Add the chopped capsicums and tomatoes and fry for 7-8 minutes, without lid.
2 Add a cup of water and cook for approx 10-12 minutes with lid on low to medium flame. Allow the gravy to thicken.
3 Add the ground nut and sesame seeds powders and kasuri methi and combine. Cook without lid for 5 minutes. Turn off heat. Remove onto serving bowl and garnish with chopped coriander leaves.
4 Serve with rice or rotis.