Wednesday, December 28, 2011

Capsicum Curry with Peanut Gravy

A recipe from Mitho Limdo

I was looking for a different way to cook the bell pepper when I came across this recipe. Quite like the Hyderabadi Mirchi ka salan I think.  And is a nice accompaniment to rotis or rice


Capsicum -2 – cut in medium size pieces.
Onions - 2 small cut in small pieces ( not diced)
Tomato - 1 chopped
Ginger – ¼” grated
Turmeric – ¼ tsp
Salt to taste
Oil for seasoning
For the sauce
Oil – 1 tsp
Peanuts – ¼ cup
Red chilies – 4-6
Coriander seeds – 1 ½ tsp
Cumin seeds – 1 tsp
Black gram dal (Urad) – ½ tsp
Bengal gram dal ( Chana) – ½ tsp
Sesame (Til) – ½ tsp
Cloves – 2
Tamarind paste – 1 tsp
Jaggery – small piece

Fry the ingredients for the sauce.  Make sure you fry the dals separately otherwise they will tend to get burnt ( it happened in my case – hence the word of caution)!
Grind to a smooth paste with  little water.

Take a wok.  Heat oil
Sauté  the chopped capsicum and Onion
Add the chopped tomato or tomato paste. Cook further
Add the peanut masala
Salt to taste
Enough water to make into a semi-thick gravy.
Simmer for 5-8 minutes.

1 comment:

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