1 to 1½ cup cubed capsicum pieces
1 finely chopped onion
1 onion cubed and layers separated (optional)
¼ cup ripe tomatoes cubed or ½ tsp. amchur (optional)
¾ tsp red chili powder
¼ to ½ tsp kasuri methi / dried fenugreek leaves
1 sprig curry leaves or bay leaf
¼ tsp cumin
2 to 3 green cardamoms (optional)
1 green chili (optional)
½ tsp crushed ginger or 1 tsp ginger garlic paste
Salt to taste
Oil as needed
1 ½ tbsp. peanuts or magaz seeds or poppy seeds or cashews (you can use a mix of all these or any one)
1 ½ tbsp. Dry coconut (optional)
¾ tbsp. white sesame seeds (optional)
¾ tsp. garam masala
½ tsp coriander powder(optional)
- Finely chop one onion and cube the other one and separate the layers.
- Cube capsicum and set aside.
- Dry roast peanuts or magaz seeds, add coconut and sesame seeds and lightly roast. Set aside.
- Add oil to the same pan, add one finely chopped onion, green chili and fry till golden, add ginger garlic paste and fry till the raw smell disappears.
- Add tomatoes and fry till they turn mushy. Add salt, turmeric, red chili powder, and coriander powder and garam masala. Fry till the mixture gets cooked well and begins to leave the sides. Cool completely.
- Grind the peanuts, coconut and onions tomatoes mixture, together with little water to a smooth paste.
- Heat the same pan, with oil, add cumin, cardamom and bay leaf or curry leaves.
- When the cumin begins to sizzle, add capsicum and onions (cubed and layers separated) and fry till they wilt off.
- Pour the ground mixture, any spice powders to adjust to your taste, water as needed and allow it to simmer till the gravy reaches the desired consistency and capsicum is cooked. Sprinkle kasuri methi, stir well. Over cooking will make the capsicums soggy, so switch off in time.Serve capsicum curry with pulao , chapathi or any of your favorite dish.
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