Masala Capsicum

by tomshah

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The North Indian cuisine style prepared masala capsicum is lip smacking with the authentic taste of Indian masalas blended perfectly with chopped capsicums and potatoes. Relish with naan or roti.

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Masala Capsicum recipe - How to make Masala Capsicum

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Preparation Time: 10min Cooking Time: 20 mins Total Time: 30 mins 2

Ingredients

Ingredients:
250 gms capsicums, chopped into 2 pieces each
2 tsp coriander (dhania) seeds
25 gms sesame seeds (til)
25 gms peanuts
25 gms grated dry coconut
1 tsp chilli powder
1/4 tsp mustard seeds ( rai / sarson)
1 bunch of curry leaves (kadi patta)
a pinch of fenugreek (methi) seeds
50 gms tamarind (imli)
75 gms oil
salt to taste

Method

Method:

Roast coriander seeds, peanuts, sesame seeds, dry coconut until golden color without any oil. cool and blend to a smooth paste.
Heat oil in a pan, fry mustard and fenugreek seeds and curry leaves for a minute.
When they splutter, add capsicum, fry for a while and remove.
In the remaining oil, fry the ground paste until the oil separates.
Then add chili powder, tamarind water, salt and cook until the gravy thickens.
Now add fried capsicum to the gravy and remove from heat.
Garnish with coriander leaves.