- Ginger2 Teaspoonschopped
- Coconut3 Tablespoonsdessicated
- Peanuts2 Tablespoons
- Sesame Seeds1 Tablespoons
- Poppy Seeds1 Teaspoons
- Oil4 Tablespoons
- Tamarind1 Teaspoons
- Water1 3/4 Cups
- Mustard Seeds1/2 Teaspoons
- Fenugreek seeds8
- Curry Leaves8
- Capsicum250 Grams
- Turmeric Powder1/8 Teaspoons
- Red Chili Powder1 Teaspoons
- Jaggery1/2 Teaspoonspowdered
- Saltto taste
- Coriander Leaves2 Tablespoons
1) Rinse the capsicum and cut into small to medium slices; do remove the seeds from the capsicum.
2) Finely chop tomatoes, garlic, ginger, and onions.
3) Pour 2 tablespoon of oil in a pan and bring it over low heat.
4) Then add 2 tbsp peanuts, a tablespoon each of sesame seeds and coriander seeds, and a teaspoon of poppy seeds.
5) Saute the mixture for about 4 minutes.
6) Add one and a half teaspoon of ginger a teaspoon of garlic in the skillet and cook for another minute.
7) Then add one and a quarter cup of chopped onions and give it a good stir; do sauté the onions until they turn light brown in color. Do add some salt so that the onions can be cooked in a shorter period of time.
8) Then add 3 tbsp of coconut in the skillet and mix well again.
9) Continue to cook the mixture over low heat for another 8 minutes so that the coconut turns golden in color; do stir well.
10) Allow the mixture to cool down completely and then transfer it to a grinder along a teaspoon of seedless tamarind.
11) Add half a cup of water in the grinder and blend well to end up with a smooth paste. Do set the paste aside.
12) Do clean the pan well and then add 2 tbsp of oil in it.
13) Bring the pan over heat and add half a teaspoon of mustard seeds in it.
14) Add 8 fenugreek seeds in the pan along with some curry leaves and sauté the mixture for about 60 seconds.
15) Add one-third a cup of chopped tomatoes in the pan along with a pinch of salt and sauté the tomatoes until they are quite soft and pulpy.
16) Add green bell peppers in the pan and cook for about 4 minutes over medium heat.
17) Reduce the heat to low and then add nuts and seeds paste in it.
18) Add a couple of pinches of turmeric powder along a teaspoon red chili powder and mix well again.
19) Cook the mixture over low heat for about 2 minutes so that the paste is quite thick.
20) Add a cup of water in the pan and give it another mix.
21) Add a teaspoon of jaggery in the pan and then season it with salt.
22) Mix well and cook the curry over low heat for about 15 minutes so that the capsicum is well cooked; do stir well.
23) Transfer the capsicum curry to serving bowl; garnish it with coriander leaves, and serve it with any of your favorite breads or rice.
Veggie curries are great to have for any of the meals, be it lunch or dinner. The great thing about vegetable curries is that they entail a perfect blend of health and taste. Capsicum curry is quite popular all over the world, especially in Asia. The recipe is quite similar to the way Indian veggie curries are cooked. The recipe features a combination of red bell and green bell peppers but you can always alternate it according to taste. Tamarind makes it a bit sour while peanuts provide it the just perfect nutty touch. While I cook this curry, I anticipate the combination of sweet capsicum and the sour gravy; Wow! Doesn’t that sound too yummy? The other thing I like about this curry is that you can add any ingredients of your choice. The recipe is quite an abridged version, so that you can prepare it quite easily. Serve it with any of your favorite Indian breads or rice.