CAPSICUM CURRY

 CAPSICUM CURRY

Capsicums -more commonly known as bell peppers in the US- come in different colours. The yellow and red ones are particularly attractive but more common are the green ones, which I use quite frequently.

Capsicums are strong in Vitamin C and have other health benefits as well. Elsewhere in this blog, you will find other recipes made with capsicum, such as :-

• Tilli Phalli Shimla Mirch
• Capsicum Masala Curry 
• Capsicum & Onion Chutney

Today's recipe is adapted from Capsicum Curry from the popular website Indian Healthy Recipes. 

We enjoyed this with hot chapatis. 

Ingredients:-

• Capsicum/Bell pepper, 250 to  300 gms
• Onions, 2  
• Ginger Garlic Paste, 1 and 1/2 tsp
• Tomato, 1
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Garam Masala, 1/2 tsp
• Dried Fenugreek Leaves (Kasuri Methi), 1 tsp
• Curry Leaves, a few
• Cumin Seeds, 1/4 tsp
• Salt, to taste
• Oil, 2 tbsp ( 1 + 1) 

To Roast & Blend For the Masala : 

• Peanuts, 1 and 1/2 tbsp 
• Coconut Gratings OR Dry Copra, 1 and 1/2 tbsp
• Sesame Seeds, (Til), 3/4 tbsp 

Method:-

Wash the capsicum, discard the core and seeds. Cube the capsicum and keep aside

Finely chop 1 onion 

Cube the other onion separating the layers 

Chop the tomato

In a thick-bottomed kadhai, dry roast the peanuts till they change colour

Lower the heat, add coconut gratings and sesame seeds and roast till the sesame seeds begin to pop

Transfer to a plate and let it cool

Heat 1 tbsp of oil in the same kadhai and add the finely chopped onion and fry till it turns slightly golden

Add the ginger garlic paste and sauté till the raw smell goes

Next add the chopped tomatoes and cook till they become soft and mushy 

To this add salt, turmeric powder, chilli powder, coriander powder and garam masala 

Mix well and fry till the mixture gets well cooked  and leaves the sides of the kadhai

Allow this to cool completely 

In a mixer jar, grind together the roasted peanuts-coconut-sesame seeds, and the onion-tomato mixture to a smooth paste adding required amount of water 

Heat 1 tbsp oil in the kadhai and on medium heat add the cumin seeds and when they sizzle add the curry leaves and sauté 

Next add the cubed capsicum and cubed onion with the separated layers 

Saute on high flame for a couple of minutes

Add the freshly ground mixture and required water to get the desired consistency 

Mix well and bring to a boil. Check for salt and add if required 

Reduce the heat, cover and cook for a few minutes till the capsicums get cooked but remain crunchy

Take care not to overcook the capsicum

Lightly crush the kasuri methi between your palms and add this to the curry and stir well

Switch off the gas and transfer to a serving bowl

Serve Capsicum Curry with fried rice, or chapatis