Sunday, October 28, 2018

CAPSICUM MASALA CURRY

CAPSICUM MASALA CURRY

Capsicum (more commonly called Bellpepper in the US)  is a popular vegetable in different parts of India. I use this quite often in my cooking. Elsewhere in this blog, you will find very different recipes which all use capsicum. For example, you can check out the Shimla Mirch Zhunka, from Maharashtrian cuisine; the Podi Capsicum Curry, and the Capsicum & Onion Chutney.

Today's recipe is adapted from Capsicum Masala Curry from Padhu's Kitchen. We had this with rotis and it tasted really yummy.





Ingredients:

  • Medium-sized Capsicum/Bellpepper, 3
  • Large-sized Tomatoes, 2 
  • Large-sized Onion, 1 
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1/2 tsp
  • Coriander Powder, 1 tsp
  • Salt, to taste
  • Coriander Leaves, finely chopped, 2 tbsp, for garnish

To Be Ground To a Paste : 
  • Fresh Coconut Gratings, 1/3 cup
  • Ginger, 1" piece
  • Green Chillies, 2
  • Garlic Cloves, 3
For Seasoning ;
  • Oil, 1 and 1/2  tbsp
  • Cumin Seeds, 1/2 tsp
  • Curry Leaves, 6-8
Method:

Wash the capsicum, remove the stalk and seeds, and cube them and keep aside
Chop the tomatoes and finely chop the onion and coriander leaves and keep aside
In a mixer jar grind together fresh coconut gratings, ginger, garlic, and green chillies to a fine paste adding the required amount of water. Keep aside.

Heat oil in a thick bottomed kadhai and when it gets hot on medium heat add the cumin seeds, when they sizzle add the curry leaves and saute for a few seconds
Add the finely chopped onion and a little salt and saute until the onions turn a golden brown
Add the chopped tomatoes and cook until the tomatoes become soft and mushy
To this add salt, turmeric powder, chilli powder, and coriander powder, mix well and saute taking care that the spice powders do not get burnt
Next, add the ground masala and cook for 3-4 minutes till the raw smell goes
Now add the chopped capsicum, mix well and cook covered stirring from time to time till the capsicum is nearly done
Add 1/4 cup of water and cook on medium heat for 5 minutes more 
Finally, garnish with finely chopped coriander leaves
Serve hot as a side dish