Thursday, July 24, 2008

Capsicum Masala Curry


250 gms Capsicum (Cutted into square shaped pieces).
1 tbsp. Sesame seeds.
20 Gms. Peanuts.
20 Gms Coconut.
1 tsp. roasted coriander powder.
1 tsp. roasted cumin powder.
1 tsp. Turmeric powder.
1 tsp. red chilli powder.
1 tsp. Garam masala powder1 onion (Grated).
2 tsp. ginger garlic paste
2 Green Chillis (Chopped).
2 tbsp.Tomato puree( or grated tomato).
1/2 tsp. Mustard.
1/2 tsp. Methi.
1 tsp.salt.
1 tsp. Sugar.
1 tsp.
fresh lemon juice.

1. Heat oil in a pan. Put capsicum pieces and saute for about 5 to 6 minute so the it becomes tender.
2. Roast peanut, sesame seeds and and coriander seperatly and grind them together along with dry coconut to get a paste.
3. Heat oil in a pan. Add mustard, fenugreek (methi) and curry leaves.Saute until the mustard and curry leaves starts spluttering. Now add grated onion,chopped green chillis and ginger garlic paste. Saute for sometime and add turmeric powder,roasted cumin powder and red chilli powder.
Fry the masala and then add the peanut sesame paste and saute again with continous stirring until the oil get seperated from it. Now add tomato puree, Salt and Sugar. Stir for 5 minutes and add cooked capsicum, Garam masala powder and 1/2 cup of water. Cover with a lid and cook it for 8 to 10 minutes with stirring at regular interval. Now cook it until the gravy becomes thick.

Serve hot with Chapatti or Nan.

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