Friday, 17 January 2014

Bell Pepper Masala/ Capsicum Masala

Capsicum is always loved for its flavor. Moreover it is very healthy too. I had tri colored paprika in my fridge and was wondering what to prepare. Had prepared it long back once, we loved it then. Now that we love it, it is often prepared too. I adapted this recipe from Swasthi's Recipes. Thanks for the wonderful recipe Swasthi. Me together with family and friends enjoyed this curry along with rotis. I adjusted according to our taste and brought in very little changes. This goes well with hot rice or rotis. The flavor of capsicum is marvellous. It adds a different flavor all over to this delicious gravy.

Ingredients:

Cubed tri colored capsicum pieces-1 cup
Onion (cubed and layers separated)-1
Tomatoes cubed-1/4 cup
Red chili powder-1/2tsp.
Kasuri methi-1/2 tsp
Cumin seeds- 1/4 tsp
1 green chilly (optional)
Crushed ginger-1/4tsp
Garam masala powder-1/2 tsp.
Salt to taste
Oil-2 tbsps

Ingredients to prepare masala powder:
Peanuts-1 1/2tbsps.
Dry coconut-1 1/2tbsps.
White sesame seeds- 1 tbsp.
Coriander seeds-1 1/2 tbsp.
Cumin seeds-1/2 tsp.

Recipe:
  1. Get ready with cubed capsicum.
  2. Get ready with cubed onions and tomatoes.
  3. Dry roast the ingredients given under Ingredients to prepare masala powder. Cool and grind to a fine powder.
  4. In a pan add oil, when hot add onions and saute till they turn smoky, transfer and set aside.
  5. To same pan add capsicum and saute them too till they are smoky. Transfer and set aside.
  6. Now to the same oil add cumin seeds,crushed ginger, green chillies and saute.
  7. As they crackle add tomataoes and cook till they are well cooked and no moisture remains.
  8. Now add the prepared powder, red chilly powder, salt to taste and saute.
  9. Then add water enough to get a gravy texture. Cook and bring it to boil.
  10. Add the onions and capsicum to it, add crushed kasuri methi, garam masala powder and simmer for 4-5 mins.






 
  Notes:
  1. Do not over cook capsicum or else it won't retain crispiness.
  2. As the gravy cools it thickens, so adjust water accordingly.
  3. I did not use green chilly, you could use if more hotness is desired. I had no curry leaves with me then so did not use that too, but you could very well add them for a lovely flavor.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)