This is a colourful curry. A little tangy and very tasty too. I had these Capsicum in my refrigerator.They had not found better use after being in the limelight when they were used as topping for these pizza.I thought it was high time i used these before they start revolting .
Capsicum(Yellow, Green and Red) 1 each
Tamarind small marble sized
Cumin Seeds 1 tsp
Fenugreek seeds 1 tsp
Nigella seeds 1 tsp
Mustard Seeds 1 tsp
Chilli powder 2 tsp
Turmeric Powder 1/4 tsp
Coriander powder 3 tsp
Cumin Powder 2 tsp
Oil 2 tbsp
FOR THE MASALA POWDER
Peanuts 2-3 tbsp
Sesame seeds 2 tbsp
Cumin seeds 2 tsp
Oil for shallow frying
FOR THE MASALA PASTE
Ginger 1/2 " piece
Garlic 2 cloves
Coconut 2 tbsp
Roast the peanuts,sesame and cumin together in a dry pan. Cool and make it
into a fine powder.
Soak tamarind in warm water and squeeze out the pulp. WE need approximately 3 tbsps
Grind all the ingredients under the masala paste into a smooth paste in a mixer
Cut the capsicum into long strips. Fry these in hot oil and keep aside. I did not deep fry them , but only shallow fried these.
Heat 2 tbsp of oil in a pan and mustard seeds. When it crackles add cumin,
Nigella and Fenugreek seeds.
Now add the masala paste to this and fry well.
When good aroma comes out add the dry masala powders to this.Saute again
Now add the tamarind pulp and mix well. Add 11/2 cups of water and cook it in
when the gravy starts boiling add the fried capsicum, salt and let it simmer till
Switch off the stove and serve warm with any Indian bread.
Sending this to C for Colourful Curries
Labels: bell pepper, capsicum, Gravies