DONNE MENANSINAKAYI MOSARU SASIVE

 DONNE MENANSINAKAYI MOSARU SASIVE

Capsicum ( called Bell Pepper in the United States) is a commonly available vegetable in India. In Hindi, it is called Shimla Mirch while as in Kannada, it is called Donne Menasinakayi.
We use this versatile vegetable to make side dishes, snacks, as well as raita.

As you know, capsicum/ bell pepper has several health benefits. 

We like capsicum a lot in my family,. So, it is not surprising that you will find many recipes for dishes made with capsicum in this blog, including:-

• Cabbage Stuffed Capsicum 
• Besan Wali Simla Mirch
• Capsicum Menaskai 
• Gobhi Shimla Mirch

Today's dish is from my Home State of Karnataka. It goes well with hot steamed rice and is made with capsicum/bell pepper and curds. The grinding of mustard seeds (called Sasive in Kannada) along with coconut gratings and chillies gives it a distinctive flavour which we love! I have adapted this from a YouTube video by Veg Recipes of Karnataka.

We loved this with hot steamed rice and rasam. I am sure you will like this too! 

Ingredients:

• Capsicum, large- sized,  2 
• Fresh Curds 1/2 cup
• Salt, to taste 

To Be Ground To A Paste:-

• Fresh Coconut Gratings, 1/2 cup
• Green Chillies, 2
• Mustard Seeds, 1/2 tsp

For Seasoning :-

• Mustard Seeds, 1/2 tsp
• Urad Dal, 1 tsp
• Red Chilli, broken into halves, 1
• Curry Leaves, a few
• Asafoetida, 1/4 tsp 
• Oil, 1 tbsp

Method:- 

Wash the capsicum and remove the stalk, cut the capsicum and discard the core

Chop the capsicum into small pieces

In a mixer jar, grind together the fresh coconut gratings, green chillies and mustard seeds to a fine paste adding the required amount of water. Keep aside

Heat oil in a thick bottomed kadhai and on medium heat, add the mustard seeds

When they start to splutter add the urad dal and saute till the dal changes colour

Add the broken red chilli, asafoetida and curry leaves and saute for a few seconds

To this add the chopped capsicum and a little salt. Saute on medium heat till the capsicum gets cooked  and a little roasted  ( take care this does not get burnt) 

Allow this to cool

In a bowl mix together the freshly ground paste and the curds

Now add the roasted capsicum and salt to taste. Mix well

Add water -only if required - to get the desired raita-like consistency 

Serve with hot steamed rice

CAPSICUM MASALA

 CAPSICUM MASALA

Capsicum ( more commonly called Bellpepper in the United States) is a commonly available vegetable in India. 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 dishes made with capsicum, such as :-

• Tilli Phalli Shimla Mirch 
• Kadhai Paneer With Bellpepper
• Capsicum Raita

Today's recipe is for Capsicum Masala, an easy to make side dish which goes well with both rice and rotis. 

Ingredients:-

• Capsicum, 3
• Tomatoes, 3
• Onions, 2 
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 2 tsp
• Coriander Leaves, 2 tbsp, for garnish

Grind to a Paste:-

• Coconut Gratings, 1/3 cup
• Ginger, 1 and 1/2 " piece
• Green Chillies, 3
• Garlic Cloves, 3

For Seasoning:-

• Cumin Seeds, 1 tsp
• Curry Leaves, a sprig
• Oil, 2 tbsp

Method:-

Wash the capsicum, cut and discard the core and seeds. Chop the capsicum into pieces 

Chop the onions, tomatoes, and ginger

Finely chop the coriander leaves 

In a small mixer jar, grind together the coconut gratings, green chillies, ginger and garlic cloves to a smooth paste adding just the required amount of water. Keep aside.

Heat 2 tbsp oil in a thick-bottomed kadhai and on medium heat add the cumin seeds. When they sizzle add the curry leaves and sauté for a few seconds

To this add the chopped onions, a little salt, and sauté till they turn slightly golden 

Add the chopped tomatoes and fry till they become soft and mushy

Now add the turmeric powder, chilli powder, and coriander powder and salt to taste

Mix well so that the spice powders do not get burnt. They should get well blended with the onions and tomatoes

Next add the freshly prepared masala paste and mix well. 

Cook on medium heat for 2-3 minutes

Now add the chopped capsicum, and a little water, mix well and cook covered stirring from time to time till they get done

The capsicums should get cooked yet remain firm, take care they don't get overcooked 

Switch off the gas and garnish with finely chopped coriander leaves

Transfer to serving bowl

Serve Capsicum Masala with rice or rotis 

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

CAPSICUM MASALA PORIYAL

 CAPSICUM MASALA PORIYAL 

Capsicum is a popular vegetable that is available in three colours: red, green, and yellow. Thanks to its bright colouring, we can use this to make dishes which are attractive to look at and yummy to taste. This versatile veggie can be used to make a wide variety of dishes.

In the United States, what we call Capsicum in India is referred to as Bell Pepper. This is called Shimla Mirch in Hindi and Donne Manasinakayi in Kannada.  

Capsicum is said to have several health benefits.

Elsewhere in the blog you will find recipes for dishes made with capsicum, such as :-

• Tilli Phalli Shimla Mirch 
• Kadhai Paneer With Bellpepper
• Capsicum Raita

Today's recipe is for an easy to make and visually attractive side dish made with capsicum /bell pepper of three colours. This has been adapted from Capsicum Masala Poriyal  by Padma Veeranki in the popular website Archana's Kitchen. 

 I made this in the US when we entertained some friends and it was very much appreciated. It tasted great.

Ingredients:-

• Capsicum (Red, Yellow and Green) 3
• Mustard Seeds, 1 tsp
• Onion, 1
• Curry Leaves, a sprig
• Salt, to taste
• Oil, 1 tsp
• Coriander Leaves,  2 tbsp, for garnish

For the Masala Powder:-

• Roasted Peanuts, 1/2 cup
• Fresh Coconut Gratings, 1 tbsp
• Byadgi Dry Red Chillies, 4
• Garlic Cloves, 3
• Cumin Seeds, 1 tsp

Method:-

Wash the capsicum, cut them into cubes after removing the stalk and core

Chop the onion

Finely chop the coriander leaves

If you don't have roasted peanuts readily available, dry roast the peanuts in a kadhai on medium heat.

Allow the roasted peanuts to cool, de-skin  and keep aside

In a mixer grinder,  dry grind together the roasted peanuts, coconut gratings, Byadgi dry red chillies, garlic cloves and cumin seeds to a coarse powder, and keep aside

Heat the kadhai, add 1 tsp of oil and on medium heat add the mustard seeds, when they splutter add the curry leaves and sauté

Next add the chopped onions and sauté till they are translucent

To this add the cubed capsicum and salt to taste. Stir fry for 4-5 minutes

Now add the freshly ground powder you have prepared and sauté for 5 minutes till the capsicum is well coated with the masala powder

Take care not to overcook the capsicum. They should be cooked yet remain crunchy. 

Switch off the gas and transfer the dish to a serving bowl

Finally, garnish with finely chopped coriander leaves

Serve the Capsicum Masala Poriyal hot as a side dish with the main meal 

POTATO CAPSICUM CURRY

 POTATO CAPSICUM CURRY 

Today's recipe is for a side dish made with two veggies, commonly available all over India namely potato and capsicum. By the way, capsicum is called bellpepper in the USA. 

Both potatoes and capsicum have health benefits and I make it a point to use them in my cooking fairly often. Together they make a good combination! 

Elsewhere in this blog, you will find dishes made with potatoes, and capsicum, such as:-

• Baby Potatoes Curry
• Kashmiri Dum Aloo
• Gobhi Simla Mirch
• Capsicum Masala

I have adapted this dish from Potato Capsicum Masala from Manchatti Kitchen. 

We tried this out recently and enjoyed the dish with hot rotis. 

Ingredients:-

• Potatoes, Medium sized , 2 
• Capsicum, Large sized, 1 
• Onions, medium sized, 2
• Tomato, 1
• Ginger Garlic paste, 1 tsp
• Coriander Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Kitchen King Masala/ Garam Masala, 1/2 tsp
• Salt, to taste
• Coriander leaves, finely chopped, 1 tbsp for garnish

Dry Roast and Grind to a Fine Powder:-

• Fennel, 1 tsp 
• Peanuts, 1 tbsp, 
• Cashewnuts, 4

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Urad dal, 1 tsp
• Curry Leaves, 6-8
• Oil, 2 tbsp

Method:-

Wash, peel and cube the potato. Keep immersed in water to avoid discoloration

Wash, deseed, and cube the capsicum

Finely chop the onion and coriander leaves

Chop the tomato

In a kadhai, dry roast the fennel seeds till they become fragrant, keep aside

Next, dry roast the peanuts and cashew nuts 

In a small grinder jar, grind these roasted ingredients- fennel seeds, peanuts, and cashew nuts to a fine powder. Keep aside. 

In the same kadhai, heat 2 tbsp of oil and on medium heat add the mustard seeds

When they splutter add the urad dal and sauté till it changes colour, add the curry leaves and sauté for a few seconds

To this add the finely chopped onions, and a little salt

Fry till the onions turn a little golden in colour  

Add the potato cubes, mix well and cook covered for 2-3 minutes

Next, add the ginger garlic paste and fry till the raw smell goes

Now add the spice powders- coriander powder, turmeric powder, and chilli powder and mix well

Add the tomatoes and salt to taste. Mix well

Add some water, mix well and cover and cook till the potatoes are almost done

To this add the ground powder prepared earlier and mix well

Add the cubed capsicum and 1/2 cup of water

Cook for another 3 minutes till the capsicum gets done . Make sure the capsicum is cooked yet remains crunchy 

Add water to get the desired consistency

Add the Kitchen King masala or garam masala, mix well and cook for a couple of minutes

Finally, garnish with finely chopped coriander leaves

Serve hot with rotis

MUSHROOM CURRY

 MUSHROOM CURRY 

Button mushrooms have become very popular in India over the last couple of decades. They are readily available and many have acquired a taste for them. At our home, we make dishes from mushrooms quite often as they are considered good for health in many ways. 

You will find many recipes for mushroom dishes elsewhere in this blog, including :-

• Mushroom Kurma, 
• Mushroom Mint Pulao,
• Matar Mushroom. 

Today's recipe is for a gravy made with mushrooms which I have adapted from Mushroom Curry in Swasthi's Indian Healthy Recipes

We had this with jeera rice and it was delicious! 

Ingredients:-

• Button Mushrooms, 200 gms
• Small sized Capsicum, 1
• Large sized Onion, 1
• Medium sized Tomatoes, 2  for the tomato puree  
• Turmeric, 1/4 tsp 
• Curry Leaves, 1 sprig
• Green Chilli, slit, 1
• Cumin Seeds, 1/2 tsp
• Ginger Garlic Paste, 1 tsp
• Chilli Powder, 1 tsp or to taste 
• Kitchen King Masala, 1/4 tsp
• Kasuri Methi ( Dried Fenugreek Leaves), 1 tsp
• Oil, 2 tbsp
• Salt, to taste
• Coriander leaves, finely chopped, for garnish 

To Dry Roast and Make A Powder: 

• Peanuts, 2 tbsp
• Sesame Seeds, 1 tbsp
• Coconut Gratings, 1 tbsp

Method:-

Wash the button mushrooms, dab them dry and slice them

Chop the capsicum into cubes

Finely chop the onions 

Prepare a puree out of the tomatoes

In a kadhai, dry roast the peanuts till they change colour and give off a good aroma

Lower the heat, add sesame seeds and sauté till they splutter 

Switch off the gas, add the coconut gratings and sauté 

Allow the dry roasted ingredients to cool then transfer them to a small mixer jar

Grind them to a powder and keep aside 

Heat 1 tbsp of oil in the kadhai,  add the sliced mushrooms and sauté on high heat for 2-3 minutes in its own juices till it gives off a good aroma. Keep aside

In the same kadhai add the capsicum cubes and sauté till they get partially cooked yet remain crunchy. Take care not to overcook them. Keep aside

Heat the remaining 1 tbsp of oil in the kadhai, and on medium heat add the cumin seeds and when they sizzle add the curry leaves and sauté for a few seconds

To this add the finely chopped onions and the slit green chilli

Sauté till the onions become slightly golden 

Now add the ginger garlic paste, and sauté till the raw smell goes

Add the prepared tomato puree, salt and turmeric powder and mix well 

Cook on medium heat stirring from time to time till the raw smell of the tomatoes goes 

Next add the roasted peanut-sesame-coconut powder prepared earlier and chilli powder to taste

Saute for 1-2 minutes

Add 1 and 1/2 cups of water, mix well and bring to a boil

Lower the heat and and let it simmer for 2-3 minutes till the gravy thickens

Check for salt and add only if required

Now add the sautéed mushroom and capsicum and mix again 

Add the crushed Kasuri Methi and Kitchen King masala

Cook till the mushrooms and the capsicum get fully done but remain firm 

Switch off the gas and garnish with finely chopped coriander leaves

Transfer to serving bowl

Serve with pulao, jeera rice or rotis 

CAPSICUM MASALA

 CAPSICUM MASALA

Capsicum ( or bell pepper as you would call it in the United States) is a popular vegetable in India. It is very versatile and is used in a wide variety of dishes across the country. We are fond of this at home so I make dishes with them from time to time. 

You may know that capsicums are a good source for fibre and vitamins and have numerous health benefits.

Elsewhere in this blog, you will find recipes for other dishes made with capsicum such as :-

• Mushroom & Bellpepper Stir Fry,  
• Besan Wali Simla Mirch, 
• Capsicum & Potato Kairas

Today's recipe is an easy to make side dish made with capsicum, onion and spices with the addition of roasted peanut powder. This goes great with rotis. 

Ingredients:-

• Capsicum (Bell pepper), 3 or about 300 grams
• Large -sized Onion, 1
• Peanuts, 1/4 cup
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Asafoetida (Hing), 1/8 tsp
• Curry Leaves, 6-8
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Kitchen King Masala, 1/4 tsp
• Salt, to taste
• Oil, 1 tbsp

Method:

Wash the capsicum and pat them dry

De-seed the capsicum, discard the core and cut the capsicum into cubes

Chop the onion

In a kadhai, dry roast the peanuts for 3-4 minutes on medium heat till they change colour. Allow this to cool. Once it cools, transfer to a small mixer jar and grind to a coarse powder. Keep aside

Heat 1 tbsp of oil in the same kadhai and on medium heat add the mustard seeds 

When they splutter add the cumin seeds and when they sizzle add the asafoetida and curry leaves

Saute for a few seconds

To this add the chopped onion and sauté for a few minutes till they turn translucent 

Next add the turmeric, chilli, and coriander powders followed by the Kitchen King masala powder and mix well 

Saute for 1-2 minutes

Now add the chopped capsicum and salt , mix well and cook covered on medium heat for 4-5 minutes or till the capsicum gets done. There is no need to add water as the capsicum should get cooked in its own steam.

However please ensure the capsicum does not get overcooked. It should retain its crunchiness. 

Lastly add the coarsely ground peanut powder and mix well so that it gets well blended with the capsicum 

Switch off the gas and transfer to a serving bowl 

Serve as a side dish with the main meal or with hot rotis

If you try out this dish and like it, I would appreciate your leaving a comment in the blog. Thank you! 

MUSHROOM MASALA

 MUSHROOM MASALA

Thanks to our supermarkets, these days mushrooms are readily available all through the year. This is quite different from the old days when they used be considered seasonal. They were available in plenty - but only during the rainy season. People used to eagerly look forward to this time of the year for them. 

Mushrooms are rich in Vitamin B and are said to have several health benefits. 

We make dishes with mushroom quite often so elsewhere in this blog, you will find recipes for dishes with mushrooms,uch as:-

• Mushroom Bhuthi
• Mushroom Chettinad
• Mushroom Kurma
• Mushroom Pulao

Today's recipe is for Mushroom Masala which I have adapted from the YouTube video in Sruthi's Kitchen. 

The additional special tadka of garlic, chilli and freshly crushed pepper in butter gives it a distinctively delicious flavor. We enjoyed this flavorful dish with hot rotis.

Ingredients:-

• Button Mushrooms, 200 gms
• Large-sized Tomato, 1 - to be made into a puree 
• Medium- sized Onion, 1
• Oil, 2 tbsp
• Mustard Seeds, 1/2 tsp 
• Cumin Seeds, 1/2 tsp
• Curry Leaves, a few
• Green Chilies, 2 
• Turmeric Powder, 1/4 tsp
• Ginger Garlic Paste, 1 and 1/2 tsp
• Cumin Powder, 1/2 tsp
• Coriander Powder, 1 and 1/2 tsp
• Chilli Powder, 1 and 1/2 tsp, or to taste
• Kitchen King Masala, 1/2 tsp
• Medium-sized Capsicum, 1
• Coriander Leaves, finely chopped, 1 tbsp, for garnish

For Special Seasoning:-

• Butter, 1 tbsp
• Garlic Cloves, chopped, 3
• Green Chilli, slit, 1 
• Curry Leaves, 4
• Black Peppercorns, freshly crushed, 1/4 tsp or to taste 
• Coriander Leaves, finely chopped, 1 tbsp

Method:-

Wash the mushrooms and pat them dry with a clean kitchen towel

Cut the mushrooms into quarters 

Wash the capsicum, remove the core and seeds and chop into cubes 

Finely chop the onion and coriander leaves and slit the green chillies

Prepare the tomato puree and keep aside

Chop the garlic cloves 

Heat 2 tbsp of oil in a thick bottomed kadhai and on medium heat add the mustard seeds and when they splutter add the cumin seeds, when they sizzle add the curry leaves, slit green chillies and turmeric powder

Saute for a few seconds

Next add the finely chopped onion, the ginger garlic paste and a little salt and sauté for about 5 minutes till the onions becomes translucent and the raw smell of the ginger garlic paste goes 

To this add the spice powders; cumin powder, coriander powder, chilli powder and Kitchen King masala and mix well

Now add the chopped capsicum, tomato puree and the chopped mushrooms and mix well

Cover and cook for about 5 minutes on medium heat till the mushroom and the capsicum get done and well blended with the masala 

Check for salt and add as required

Lower the flame and simmer the Mushroom Masala

In a small tadka ( seasoning) pan, heat butter and when it melts add the chopped garlic, and 1 slit green chilli and sauté  till it gives off a good aroma

Add 3-4 curry leaves and a little of the chopped coriander leaves and sauté for a few seconds 

Next add the freshly crushed pepper and sauté 

Pour this seasoning on to the Mushroom Masala

Switch off the gas and garnish with the remaining coriander leaves 

Transfer to a serving bowl

Serve Mushroom Masala hot with rotis, chapatis or naan 

CAPSICUM CURRY

CAPSICUM CURRY

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 :-

• Tilli Phalli Shimla Mirch 
• Kadhai Paneer With Bellpepper
• Capsicum Raita

This recipe has been adapted from Capsicum Curry by Rekha Aduge, a YouTube video in Kannada.
We enjoyed this for lunch with chappatis.

Ingredients:-

• 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

Method:-

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

GOBHI SHIMLA MIRCH

GOBI SHIMLA MIRCH

In my house, we are fond of vegetables and two that are commonly used are cauliflower (Gobhi in Hindi) and capsicum or bellpepper ( Shimla Mirch in Hindi). Elsewhere in this blog, you will find recipes for other dishes using cauliflower and capsicum such as Achari Gobhi, Masala Cauliflower,
Capsicum Masala Curry, and  Capsicum & Peanut Subzi.

I find that during the last few weeks cauliflowers in particular have appeared in very large numbers in Bengaluru where I live. When I got some, I made this side dish of cauliflower and capsicum from North India . I have adapted this from Gobi Simla Mirch by Tarlaji Dalal, one of my favourite cookery experts.

This tasted great with hot rotis.

Ingredients:-

• Cauliflower, 300 grams  
• Medium-sized Capsicum, 1
• Medium-sized Tomato, 1
• Turmeric (Haldi) Powder, 1/2 tsp
• Cumin (Jeera) Seeds, 1 tsp
• Medium-sized Onion, 1
• Ginger Garlic Paste, 1/2 tbsp
• Chilli Powder, 1/2 tsp
• Kitchen King Masala or Garam Masala, 1/2 tsp
• Green Chillies, finely chopped, 2
• Dried Fenugreek Leaves, (Kasuri Methi), 1 tsp
• Coriander Leaves, finely chopped, 1 tbsp + 1 tbsp for garnish
• Salt, to taste
• Oil, 2 + 2 tbsp

Method:-

Wash the cauliflower well and break it into florets
Chop the tomato and capsicum and finely chop the onion, green chillies, and coriander leaves
In a vessel with adequate water, boil (without covering it ) the cauliflower florets with a little salt and turmeric powder for about 4-5 minutes or till the cauliflower is half cooked (parboiled)
Drain the excess water from the cauliflower

In a thick-bottomed kadhai, heat 2 tbsp of oil and on medium heat add the cauliflower florets and saute for 2-3 minutes till they get slightly browned
To this, add the chopped capsicum, mix well and cook for another 2-3 minutes stirring occasionally
Take care that the capsicum does not get overcooked. It should remain crunchy
Keep the sauteed cauliflower and capsicum aside
In the same kadhai, heat the remaining 2 tbsp of oil and when it gets hot add the cumin seeds

When the cumin seeds crackle, add the chopped onion, ginger garlic paste and mix well

Saute on medium flame for 2-3 minutes till the onions get cooked but not browned 

Now add the chilli powder, Kitchen King masala, chopped green chillies, and dried fenugreek leaves and saute on medium flame for 1 minute stirring continuously

Add the chopped tomatoes, 2 tbsp of water, sauteed cauliflower and capsicum, salt to taste and 1 tbsp chopped coriander leaves

Mix well and cook on low flame stirring occasionally, for 2-3 minutes till the vegetables get well blended with the masalas

Finally garnish with the remaining chopped coriander leaves
Serve hot with rotis

TILLI PHALLI SHIMLA MIRCH

TILLI PHALLI SHIMLA MIRCH

Green Capsicum or Bellpepper (as it is commonly called in the US) is known as Shimla Mirch in Hindi. I use this vegetable from time to time. Elsewhere in this blog, you will find recipes for Paneer Simla Mirch Masala, Besan Wali Simla Mirch, and Mushroom Pepper Fry.

I am always on the look out for interesting recipes. I liked today's because it has amongst it's ingredients some of my favourites: sesame seeds, roasted peanuts and Shimla Mirch . The name of the recipe comes from Tilli for Sesame Seeds, Phalli for Peanuts and Shimla Mirch for Capsicum/bellpepper

I like to keep the capsicum/bellpepper a little on the crunchy side. This adds to the taste of the dish.
We enjoyed this side dish very much with our afternoon meal.

This recipe has been adapted from Tilli Phalli Shimla Mirch from MasterChef Sanjeev Kapoor's Food Food Channel.

Ingredients:-

• Shimla Mirch ( Capsicum/Bellpepper), 2
• Sesame Seeds, (Til), 1 tbsp
• Peanuts, (Moongphalli), 1/2 cup
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Medium-sized Onion, chopped, 2
• Ginger Garlic Paste, 1 and 1/2 tsp
• Turmeric Powder, 1/2 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 and 1/2 tsp
• Tamarind Pulp, 1/2 tsp
• Salt, to taste
• Oil, 1 and 1/2 tbsp
• 
  

Method:-

Wash and cut the capsicums, de-seed and cut them into small pieces. Keep aside

In a small pan, dry roast the peanuts on medium heat till they crackle and change colour. Keep aside and allow it to cool.
In the same pan, dry roast the sesame seeds on medium heat till they pop, keep aside and allow it to cool.
In a small mixer jar, coarsely grind the roasted peanuts, in pulse mode
Add the roasted sesame seeds to this and grind again to form a coarse powder. Keep aside.
Heat oil in a kadhai and on medium heat add the mustard seeds
When they splutter, add the cumin seeds, and curry leaves and saute for 1 minute
To this add the chopped onions and saute till the onions become translucent
Next add the turmeric powder, and the ginger garlic paste, mix well and saute till the raw smell goes
To this, add the chilli powder, coriander powder and salt and mix well
Add the capsicum pieces, sprinkle a little water and cook covered on medium heat stirring from time to time till the capsicum gets done
Make sure the capsicum remains firm and does not get overcooked
Add the coarsely ground powder of sesame seeds and peanuts prepared earlier, and the tamarind pulp and mix well
Cook for 1-2 minutes more and switch off the gas
Transfer the Tilli Phalli Shimla Mirch to a serving bowl and serve hot

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

SHIMLA MIRCH ZHUNKA

SHIMLA MIRCH ZHUNKA

I am fond of some dishes from Maharashtrian cuisine and make them once in a while. You will therefore find elsewhere in this blog recipes for Jhunka Vadi, Kothimbir Vadi, and Hirwi Mirchi cha Thecha. 

Today's recipe is for an easy to make side dish which can be had with rotis or rice called Shimla Mirch Zhunka (also called Jhunka) made with capsicum/bellpepper and besan ( chickpea flour). This is also commonly made in North Karnataka.

I particularly like it if the capsicum stays crunchy without being overcooked.

Ingredients:-

• Shimla Mirch (Capsicum/Bellpepper), large sized, 2 or about 500 gms
• Besan ( Chickpea Flour), 3 tbsp
• Onion, finely chopped, 1
• Garlic Pods, chopped, 3-4
• Green Chilli, ( long variety), chopped, 1
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 tbsp 
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Hing, (Asafoetida), 1/8 tsp
• Curry Leaves, a sprig
• Salt, to taste
• Oil, 2 tbsp
• Coriander Leaves, finely chopped, for garnish

Method:- 

Wash the capsicum, de-seed them and chop them into 1/2 inch cubes

Heat a thick bottomed, non-stick kadhai and dry roast the besan over medium/low flame stirring continuously till it gives off a nice aroma or for about 2-3 minutes. Keep aside

Heat oil in the kadhai and when it gets hot, on medium heat add the mustard seeds and when they splutter add the cumin seeds
When the cumin seeds sizzle add the asafoetida and curry leaves and saute for 10 seconds

Next add the green chilli, onion, garlic and a pinch of salt and saute for a couple of minutes till the onion becomes translucent 

Add the cubed capsicum, salt to taste and cook for about 5 minutes

Add the spice powders (turmeric powder, chilli powder, and coriander powder) and mix well, and cook on medium flame till the capsicum gets done. Take care that the capsicum does not get overcooked or mushy. It should be cooked yet retain its crunchiness.
Now sprinkle the dry roasted besan, little by little and mix well so that it does not form any lumps
Cook, partially covered, over medium flame till the dry roasted besan gets well blended with the capsicum and spice powders
Finally garnish with finely chopped coriander leaves
Serve hot as a side dish with rice or rotis

PANEER CAPSICUM STIR FRY

PANEER CAPSICUM STIR FRY

We use paneer (Indian cottage cheese) quite often in my house. I go in for store bought paneer and do not make this at home.

Elsewhere in this blog, you will find recipes for some yummy starters such as Paneer Tikka Kathi Rolls, Garlicky Chilli Paneer, and Chatakedar Paneer.

Today's recipe is for a stir fry made with paneer and capsicum ( bell pepper) which can be made very easily and quickly. It is a time saver and makes for a much sought after starter.

This can be also be served as a side dish. We had this as a side dish yesterday and later I used what was left as a filling for grilled sandwiches and it tasted great! Today's recipe has been adapted from Paneer Capsicum Stir Fry by the legendary Tarlaji Dalal.

Ingredients:-

• Paneer (Cottage Cheese), 200 grams 
• Capsicum/Bell Pepper, small-sized, 1
• Garlic Paste, 1 tsp
• Chilli Paste, 1/2 tsp
• Coriander Seeds, coarsely crushed, 1 tsp
• Green Chillies, 1 or 2
• Ginger, chopped, 1/2 tsp
• Tomato, medium- sized, 1 
• Kasuri Methi, (Dried Fenugreek Leaves), 1/4 tsp
• Salt, to taste
• Oil, 1 tbsp
• Coriander Leaves, 1 tbsp, for garnish

Method:-

Cut the paneer into even sized cubes

Cut the capsicum into thin slices

Finely chop the green chillies, tomato and coriander leaves

In a non-stick kadhai, heat the oil and when it gets hot add the garlic paste and saute on medium flame for a few seconds till you get a nice aroma 

Add the capsicum slices, chilli paste,  and crushed coriander seeds and saute on low flame for 1 minute

Next add the chopped green chillies, chopped ginger and saute again for a few seconds

Add the chopped tomato, mix well and cook on medium flame for 2 minutes  

Add the kasuri methi and salt to taste and mix well

Cook on medium flame for 1 minute

Now add the paneer cubes, and mix them taking care that they don't break and cook for 1 more minute on medium flame 

Finally, garnish with finely chopped coriander leaves

Serve hot as a starter or as a side dish

CAULIFLOWER PEPPER MASALA

CAULIFLOWER PEPPER MASALA

Today's dish is made with two vegetables I like a lot namely cauliflower and bell pepper which is commonly called capsicum in India.  You will find recipes of both these dishes elsewhere in this blog such as our Cauliflower Ambat, Gobhi ka Kheema, Capsicum Masala Rice, and Capsicum Masala Curry.

I have made this Cauliflower Pepper Masala to suit my taste. You can of course tweak the recipe to your preferred spice levels.

We had this dish adapted from Cauliflower Pepper Masala by Vah Chef as a side dish with rotis. In case you want to use this in a Chapati Roll/Wrap, you may like to reduce the size of the cauliflower. However, don't cut the cauliflower florets too small as cauliflower cooks very fast and we don't want it to get overcooked or mushy.

Ingredients:-

• Cauliflower Florets, 2 cups
• Medium-sized Red Bell Pepper, 1/2
• Medium-sized Green Bell Pepper, 1/2
• Cumin Seeds, 1/2 tsp
• Ginger, chopped, 1/2  tsp
• Garlic, chopped, 1/2 tsp
• Onion, sliced, 1
• Green Chillies, slit, 1-2
• Tomato Puree, 1 tsp
• Turmeric Powder, 1/4 tsp
• Coriander Powder, 1/2 tsp
• Chilli Powder, 1/2  tsp
• Coriander Leaves, finely chopped, 1 tbsp 
• Black Pepper, crushed, 1 tsp
• Lemon Juice, 1 tsp 
• Salt, to taste
• Oil, 2 tbsp

Method:-

Wash the cauliflower and break it into florets

Boil the cauliflower florets in water adding a little salt and turmeric powder

Cook the cauliflower (taking care that it remains firm but does not get overcooked), drain the water and keep aside
Wash and cut the red and green bell peppers into bite size pieces and keep aside

Heat oil in a thick bottomed kadhai and when it gets hot add the cumin seeds and when they sizzle add the chopped ginger and garlic and saute till they give off a good aroma
Next add the sliced onion and a little salt and saute till the onion becomes translucent
Add the slit green chillies and tomato puree and saute till the tomato puree evaporates
Add turmeric powder, coriander powder, chilli powder, and mix well
Now add the bell pepper pieces and the cooked cauliflower florets
Saute till the cauliflower florets are well coated with the masala
To this add the finely chopped coriander leaves, freshly crushed black pepper, and the lemon juice
Mix well and stir over high flame
Serve hot as a side dish with rice or rotis or as a filling for Roti/Chappati Rolls/Wraps.

BROCCOLI STIR FRY

BROCCOLI STIR FRY

Broccoli, which is part of the cauliflower family, ranks as one of the healthiest vegetables as described in this article in Medical News Today. More often than not, broccoli is used in baked or cooked form in Continental cuisine. Elsewhere in this blog, you will find the recipe for an extremely healthy and delicious Broccoli and Almond Soup.

Since broccoli has an attractive green colour for greater visual effect, in this dish it has been paired with red or yellow capsicum/bellpepper.

I wanted to try out broccoli in some Indian recipe and have adapted this from Broccoli Stir Fry in Swasthi's Recipes.  We enjoyed this with hot rotis.

Ingredients:

• Broccoli broken into Florets,  300 grams
• Green or Yellow or Red Capsicum, chopped, 1 cup
• Cumin Seeds, 1/2 tsp
• Ginger, finely chopped, 1 tsp
• Garlic, chopped, 1 tsp
• Onion, thinly sliced, 1
• Tomato, chopped, 1
• Turmeric Powder, 1/4 tsp 
• Chilli Powder, 1/2 tsp or to taste
• Kitchen King Masala, 1/2 tsp
• Peanuts, dry roasted and powdered coarsely, 2 tbsp
• Oil, 1 tbsp
• Salt, to taste

Method:

Wash the broccoli florets and blanch them by immersing them in hot water and a little salt for about 5 minutes, then rinsing them in cold water. Drain away the excess water and keep aside.
In a thick bottomed kadhai, heat 1 tbsp of oil and when it gets hot, on medium heat add the cumin seeds. When they sizzle add the chopped ginger and garlic and saute until they change colour and give off a good aroma

To this add the thinly sliced onion and saute till they turn slightly pink and transparent
Now add the chopped tomato, turmeric powder and salt. Saute till the tomatoes become soft
Add the chilli powder and the Kitchen King masala. Mix well and saute
Add the blanched broccoli florets and the chopped capsicum. Mix well and cook for a couple of minutes till the capsicum and broccoli get done and are well blended with the masala. Ensure that the capsicum remains firm and crunchy and is not overcooked.
Finally sprinkle the coarsely powdered roasted peanuts
Mix well and serve hot with rotis

PODI CAPSICUM CURRY

PODI CAPSICUM CURRY

We are fond of capsicum (better known as bell pepper in North America) and I make this fairly often. Not surprisingly, therefore,  you will find numerous dishes made with capsicum in this blog such as Mushroom & Bellpepper Stir Fry,  Besan Wali Simla Mirch, and Capsicum & Potato Kairas.

Saffola cooking oil has been a household name in India for many years. Today's recipe gets it's name from the spice mix (freshly ground mix) or podi used with the capsicums. This has been adapted from Podi Capsicum Curry from Saffola Fit Foodie website. We use just 1 tsp of oil and this recipe is part of their series of Healthy Recipes.

You can use either Amchur or Tamarind Paste for this dish. I used the latter.

Tips:

• Take care not to dry roast the ingredients for spice mix on high heat. Use medium heat instead. 
• Use pulse mode for grinding the spice mix so that they get coarsely grounded and don't leave excess oil

Ingredients:

• Capsicums, large-sized, 3
• Cumin Seeds (Jeera) , 1/2 tsp
• Asafoetida (Hing), 1/8 tsp
• Dry Mango Powder (Amchur), 1 tsp OR Tamarind Paste, 1/2 tsp
• Salt, to taste
• Saffola Oil, 1 tsp

For the Spice Mix:

• Dried Red Chillies, 4
• Coriander Seeds, 2 tsp
• Ural Dal, (Split Black Gram Dal), 2 tbsp
• Chana Dal,  (Bengal Gram Dal) 2 tbsp
• Til (Sesame Seeds) , 1 tbsp
• Peanuts, 2 tbsp

Method:

Wash and de-seed the capsicum and chop them into 1" squares. Keep aside.

Dry roast all the ingredients listed under " For The Spice Mix" in a kadhai on medium heat stirring continuously until the dals change colour, the chillies become crisp and the peanuts are well roasted
Allow them to cool, transfer to a mixer and grind them, using pulse mode to a coarse powder without adding any water.  Keep aside.

Heat 1 tsp of oil in the same kadhai, and on medium heat add jeera and once they sizzle and change colour,  add asafoetida, saute for a few seconds
Next add the chopped capsicum, mix well and cook on medium heat for 6-7 minutes till they get cooked yet remain firm and crunchy

To this, add salt to taste and the freshly prepared spice mix, and amchur or tamarind paste
Mix well so that the capsicums get well blended with the spice mix

Transfer to serving bowl and serve hot with rotis

SWEET CORN & CAPSICUM SOUP

SWEET CORN & CAPSICUM SOUP

As is often said, "Winter time is soup time." We make soups from time to time as they are tasty and
healthy too. Elsewhere in this blog you will find recipes for a variety of soups such as Beetroot Soup, Green Peas & Mint Soup, and Tomato & Carrot Soup.

This is a filling Mexican soup adapted from Sweet Corn & Capsicum Soup by one of my favourite cookery experts, Tarlaji Dalal. This soup was unique for me because of the smoky flavour of the roasted capsicum which was a delight, in combination with the innate sweetness of the corn.

If you wish to make it more spicy remember to add chilli sauce or tabasco sauce. We loved this soup and would recommend it to you.

Ingredients:

• Sweet Corn Kernels, boiled, 1 and 1/2 cups
• Capsicum, medium-sized, 1
• Oil, for brushing
• Milk, 1/2 cup
• Butter/ Oil, 1 tbsp
• Onions, finely chopped, 1/4 cup
• Cornflour, 1 tsp dissolved in 1/4 cup water *
• Salt, to taste
• Freshly ground Pepper Powder, to taste

Method:

Using a brush apply a little oil on the capsicum, then pierce it with a skewer or fork and lightly roast  the capsicum over a flame by turning it till the skin blackens evenly.

Place the roasted capsicum in a bowl of water and after it cools remove the skin by rubbing the capsicum with your fingers

Also remove the stem and seeds. Chop the capsicum finely and keep aside

In a mixer, grind together the sweet corn kernels, milk and 3/4 cup of water to a smooth paste. Keep aside

Heat the butter/oil in a kadhai, add the finely chopped onions and saute on medium flame for 1-2 minutes

Add the roasted and chopped capsicum, mix well and saute on medium flame for a couple of minutes

To this add the ground corn mixture, mix well and cook on medium flame for 1-2 minutes stirring from time to time

Add 1/2 cup of water and the prepared cornflour-water, mix well and cook on medium flame till the soup thickens stirring continuously as otherwise the soup may get burnt at the bottom

Add salt, mix well and cook on medium flame for 1-2 minutes stirring continuously

Lastly, add the freshly ground pepper powder, sauces as per taste, mix well and serve hot.

*Tip: Do not dissolve the cornflour in hot water as it will then form lumps
* Once you add the cornflour slurry, it is essential that you stir continuously

BABYCORN AND CAPSICUM RICE

BABYCORN AND CAPSICUM RICE

The beauty of coloured capsicum (which is what bellpepper is popularly called here in India) is that apart from its health properties and taste, it adds considerably to the visual appeal of the dish. Here for example is one such dish, a simple preparation using two of my favourite vegetables, babycorn and capsicum. 

Elsewhere in this blog, you will find recipes for Capsicum Masala Curry, Red Bellpepper and Tomato Chutney, Babycorn Masala, and Spicy Babycorn Satay.

This dish is relatively easy to make especially since most of us often have cooked rice handy. It is adapted from Babycorn & Capsicum Rice by Tarlaji Dalal. 

We had it the other day and it tasted just great!!

                                                                                                         

Ingredients:

• Babycorn, chopped, 3/4 cup
• Coloured Capsicum, ( Red, Yellow & Green)  chopped, 3/4 cup 
• Cooked Rice, 2 heaped cups
• Oil, 1 tbsp
• Onions, finely chopped, 1/2 cup
• Garlic, finely chopped, 1 tsp
• Tomato Ketchup, 4 tbsp
• Tomato Puree, 1 tbsp
• Chilli Powder, 1 tsp
• Sugar, a pinch
• Salt, to taste
• Freshly ground Pepper, to taste

Method:

Chop roughly equal proportions of red, yellow and green capsicum such that you have 3/4 cup in all. 

Heat oil in a broad non-stick pan, and when it gets hot add the finely chopped onions and garlic
Saute on medium flame for 1 minute 

Add the chopped babycorn and coloured capsicum, mix well and saute for another 3-4 minutes 

Now add the tomato ketchup, tomato puree, chilli powder and sugar

Mix well and cook on medium flame for 1 minute 

To this add the cooked rice, salt and pepper

Mix well so that the capsicum, babycorn and the rice get well blended and cook on medium flame for 1-2 minutes

Serve hot 

CAPSICUM MASALA CURRY

CAPSICUM MASALA CURRY

Capsicum/bellpepper is a vegetable I use often especially since it has several health benefits. Elsewhere in this blog, you will find recipes for other capsicum dishes such as Paneer Simla Mirch Masala,  Besanwali Simla Mirch, and Capsicum Raita.

Recently I tried out a dish called Capsicum Masala Curry which we enjoyed both with rice and with rotis.

Today's recipe for Capsicum Masala Curry was pointed out to me by my friend, Soumya Pai K in a cooking group in which we are members. I have adapted this from a post in Food Viva.com.

Ingredients:

Capsicum, ( Simla Mirch), medium-sized, 2
Coriander Seeds, 2 tsp
Fresh Coconut Gratings, 1 and 1/2 tbsp
Dry Red Chilli, 1 or 2, as per taste
Sesame Seeds, (Til) 1 tsp
Peanuts, 1/4 cup
Cumin Seeds, (Jeera) 1/2 tsp
Onion, medium-sized, finely chopped, 1
Garlic cloves, crushed, 2
Red Chilli Powder, 1/2 tsp, or to taste
Turmeric Powder, 1/4 tsp
Lemon Juice, 1/2 tsp
Oil, 1 and 1/2 tbsp
Salt, to taste,
Water, 3/4 cup

Method:

Wash, de-seed and cut the capsicum into bite-sized pieces. Keep aside.
Dry roast the peanuts in a kadhai and keep aside.
In the same kadhai, dry roast on low flame for a couple of minutes the coriander seeds, coconut gratings, dry red chilli and sesame seeds till they give off a nice aroma
Transfer this to a plate and allow it to cool
In a small mixer jar, grind the roasted and cooled ingredients along with the roasted peanuts to make a fine masala powder. Keep aside.
Heat oil in the kadhai and when it gets hot, reduce the flame add the cumin seeds and once they sizzle add the chopped onion and crushed garlic
Saute until the onions turn a light pink
Add the capsicum pieces and sprinkle salt over it
Saute capsicum until it becomes tender but take care that it does not get overcooked but remains a little crisp
Add turmeric powder and red chilli powder (quantity of chilli powder can vary as per the spice level you desire)
Mix and cook for 1 minute
Now add the ground masala powder, prepared earlier, lemon juice, and salt
Mix well and cook for 1-2 minutes
Then add 3/4 cup water and bring to a boil and cook until the gravy thickens to the consistency you require
Turn off the gas
Transfer curry to serving bowl and serve hot with rice as a side dish, or with rotis.