CAPSICUM CURRY

Capsicum or Shimla Mirch or Kodamulagai it is known as  is basically used with mix vegetables or for stuffing.  As I was not liking this vegetable much, I always used to prepare the same with other vegetables. But one of my colleage used to bring the subzi only made out this veg and after eating that, I started liking it.

Today, I made the same in a little different way which I liked it with roti.  Here I am sharing with you the said recipe.  Basically, Maharashtrians make the masala which I have followed in this recipe.

Capsicum curry

watch youtube: capsicum curry  1,     capsicum curry 2



Let us look at the recipe now:

Ingredients:

2 medium size capsicum chopped
handful of roasted peanuts
1/2 cup  grated coconut
1/2 tsp white sesame seed
1/2 tsp coriander powder
1 red chilli
1 tsp mustard
1/4 tsp turmeric power
1/2 tsp salt
2 tbsp jaggery
1 tsp tamarind pulp or 1/4 tsp amchur powder
1 tsp oil

Method:

1)  dry roast the sesame seed.  while roasting, it will spread all over just cover with lid do not completely close when the popping sound stops, remove it,  keep aside.
2)  dry roast the coconut till brown, add the coriander powder and saute for a minute, keep aside.
3)  heat oil roast the red chilli and add to the coconut.
4)  add mustard seeds in the remaining oil when it splutters add the chopped capsicum and saute till it is soft.
5)  add the amchur powder mixed in one tablespoon water or the tamarind pulp, turmeric powder,jaggery,  salt and cook till it is soft.
6)  grind the coconut, seasame seed with little water to a smooth paste.
7)  powder the roasted peanuts.
8)  add the  coconut paste, ground peanut powder in the curry and bring to boil.
9) check the salt and add if need more.
10) serve hot with chapati, roti, rice

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