Thursday, July 18, 2013

Capsicum Masala (Bell Pepper Curry)

Capsicum Masala is a simple yet flavorful side dish. I got this recipe from my SIL. I had this dish during my recent visit to their home. I really liked the idea of coconut paired with peanuts which gives a nice thickness to the gravy. I have been thinking of posting this since months and somehow it always remained in my 'to-do' list. So finally made up my mind and made it. This was my first try in making it and my husband loved it too. Trust me it goes very well with rotis or phulkas. If you are thinking of impressing your guests or loved ones then this is 'the dish'. Go for it!! :-)

  • Capsicum (Green Bell Pepper), big sized- 1
  • Oil- 2 Tbsp
  • Mustard seeds- 1/2 tsp
  • Fenugreek seeds (methi)- 1/8 tsp
  • Curry Leaves- Few
  • Red Chilli powder- To taste
  • Jaggery- 1/2 tsp (optional)
  • Tamarind- A small piece
  • Salt- To taste
For Dry Roasting:
  • Peanuts (groundnuts)- 3 Tbsp
  • Grated Coconut, fresh/frozen- 2 Tbsp
  • Coriander seeds- 1 1/2 tsp
  • Black Sesame seeds- 1 tsp


Dry roast all the ingredients one by one (until they turn light brown) as listed under "For Dry Roasting". Allow them to cool.

While it is cooling, wash the bell pepper and then cut them into thick strips (or any shape of your choice). Discard the seeds.

Now take all the dry roasted ingredients in a blender along with tamarind and grind it. Add little water so as to get a smooth paste.

Now take a pan and heat 1 Tbsp of oil. Once hot, add mustard seeds. When it starts spluttering, add curry leaves and fenugreek seeds. Fry for few seconds and then add the bell pepper strips. Mix well. Fry it until it gets slighted roasted. Then transfer the whole thing to a plate. 

Now in the same pan add the remaining oil and add the ground paste, red chilli powder. Fry it until it becomes thick.

Now add good amount of water and mix well. To this add jaggery and salt.

Finally add the seasoned roasted bell pepper to this gravy.

Mix well and cover. Let it cook in the gravy on medium heat for 8- 10 minutes. Give a stir in between and check if water is required. The final consistency of the dish is medium thick (keep in mind that the gravy thickens as it cools down). 

Capsicum Masala is ready!!

Serve it hot along with chapathi or phulkas or naan. Above measurement serves 2-3 people.

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