Saturday, March 7, 2020



A commonly available vegetable in India is the Capsicum, which is called Bellpepper in the United States. In Hindi it is called Shimla Mirch while as in Kannada, it is called Donne Menasinakayi.
It is a versatile vegetable and we can use it in making side dishes, snacks, as well as raita.

As you know, capsicums have several health benefits.

Elsewhere in the blog you will find recipes for :-
This recipe has been adapted from Capsicum Curry by Rekha Aduge, a YouTube video in Kannada.
We enjoyed this for lunch with chappatis.

  • Large- sized Capsicums, 2
  • Medium-sized Tomatoes,  2
  • Medium-sized Onions, , 2
  • Green Chillies, slit, 2
  • Ginger Garlic Paste, 1 tbsp
  • Curry Leaves, a sprig
  • Mustard Seeds, 1/2 tsp 
  • Cumin Seeds, 1/2 tsp 
  • Kasturi Methi, (Dry Fenugreek Leaves) crushed, 1 tsp 
  • Salt, to taste
  • Oil, 2 tbsp 
Spice Powders:-
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1/2 tbsp
  • Coriander ( Dhania) Powder, 1/2 tbsp
  • Cumin (Jeera ) Powder, 1/4 tsp
  • Kitchen King Masala, 1/2 tsp
To Be Ground Into A Smooth Paste:-
  • Fresh Coconut Gratings, 1/4 cup
  • Poppy Seeds, 1/2 tbsp
  • Cashewnuts, 5-6

Wash and de-seed the capsicums and chop them. Wash and chop the tomatoes. Peel and chop the onions. Keep aside.

Soak the cashew nuts and Poppy Seeds in warm water for about 10 minutes

In a small mixer jar, grind together the fresh coconut gratings along with the soaked cashewnuts and poppy seeds to a smooth paste adding the required amount of water. Keep aside.

Heat 2 tbsp of oil in a thick-bottomed kadhai and on medium heat add the mustard seeds
When they splutter add the cumin seeds and when they sizzle add the chopped onion, a little salt, slit green chillies and curry leaves
Mix well and sauté 
Next add the ginger garlic paste and sauté till the raw smell goes
To this add the chopped capsicum and sauté for 1 minute
Next add the chopped tomatoes and a little salt ( which will make the tomatoes leave water as they get cooked) and cook till the water evaporates and the tomatoes get cooked 
Now add the spice powders one by one, mix well and sauté so that they don't get burnt 
Add 1/4  cup of water and fry till the oil separates
Next, add the ground paste that you have already prepared and a little water and bring to a boil
Check for salt and add only if required
Reduce the heat, cover and cook on medium heat for about 6-7 minutes stirring from time to time 
Lastly, add the crushed Kasuri Methi, mix and let it simmer for a minute more
Transfer to serving bowl and serve hot with chappatis, rotis, or steamed rice

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