Friday, July 19, 2013

CAPSICUM TOMATO CURRY

CAPSICUM TOMATO CURRY

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."

Ingredients:
  • 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

Method:

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.