Monday, December 2, 2013

Capsicum Masala


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


  1. Cut capsicum into squares.
  2. Chop onions.
  3. Dry roast peanuts. Once cooled, de-skin them.
  4. Heat 1/2 tbsp oil in a pan.
  5. Add coriander seeds. Saute until they are roasted.
  6. Now add chopped onions and saute until they turn translucent in color. Turn off the heat and let it cool down.
  7. Heat 1 tbsp oil in another pan.
  8. Add capsicum pieces. Saute until they are cooked but still crisp.
  9. Add salt, red chilli powder and turmeric powder. Mix well.
  10. Meanwhile, blend sauteed onions, roasted peanuts and tamarind extract into a smooth paste, using little water.
  11. Add this paste to the sauteed capsicum.
  12. Cook until the gravy starts bubbling.
  13. When the gravy thickens little bit, turn off the heat.
  14. Garnish with coriander leaves.
  15. Serve hot with rotis, phulkas, etc.


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