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This Capsicum Masala recipe makes a South Indian styled curry prepared using capsicum and a peanut based gravy. This curry goes well with roti, chapati or rice.
Ingredients:
Green Capsicum – 2 medium sized
Onions – 2 large sized
Peanuts – 1/2 cup
Coriander Seeds – 2 tsps
Tamarind Extract – 1 tsp
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1 1/2 tsps
Salt to taste
Oil – 1 1/2 tbsps
For Garnishing:
Coriander Leaves
Method:
- Cut capsicum into squares.
- Chop onions.
- Dry roast peanuts. Once cooled, de-skin them.
- Heat 1/2 tbsp oil in a pan.
- Add coriander seeds. Saute until they are roasted.
- Now add chopped onions and saute until they turn translucent in color. Turn off the heat and let it cool down.
- Heat 1 tbsp oil in another pan.
- Add capsicum pieces. Saute until they are cooked but still crisp.
- Add salt, red chilli powder and turmeric powder. Mix well.
- Meanwhile, blend sauteed onions, roasted peanuts and tamarind extract into a smooth paste, using little water.
- Add this paste to the sauteed capsicum.
- Cook until the gravy starts bubbling.
- When the gravy thickens little bit, turn off the heat.
- Garnish with coriander leaves.
- Serve hot with rotis, phulkas, etc.
