Capsicum Masala Curry

Name: Capsicum Masala Curry
Total time: 1200 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 250 g Capsicum (cut into two pieces each); 2 tsps Coriander Seeds; 25 g Sesame Seeds; 25 g Peanuts; 25 g Coconut Dry (grated); 1 tsp Chili Powder; 1/4 tsp Mustard Seeds; 1 bunch Curry Leaves; pinch Fenugreek Seeds; 50 g Tamarind; 75 g Oil; Salt (to taste)

Richa @cook_7821232

Bangalore

A side dish to have as a part of main course with Rotis/Chapatis

Richa @cook_7821232

Bangalore

A side dish to have as a part of main course with Rotis/Chapatis

Saved

Ingredients

20 mins

2-serving

250 gCapsicum (cut into two pieces each)
2 tspsCoriander Seeds
25 gSesame Seeds
25 gPeanuts
25 gCoconut Dry (grated)
1 tspChili Powder
1/4 tspMustard Seeds
1 bunchCurry Leaves
pinchFenugreek Seeds
50 gTamarind
75 gOil
Salt (to taste)

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Steps

20 mins

1

Roast coriander seeds, peanuts, sesame seeds, and dry coconut without oil, until golden.
2

Cool and blend in a food processor, to make a smooth paste.
3

Heat oil in a pan. Fry mustard, fenugreek seeds and curry leaves for a minute.
4

When the seeds flutter, add capsicum. Fry for a while and transfer to a separate bowl.
5

Fry the ground paste in the remaining oil until the oil separates.
6

Add chili powder, tamarind water and salt. Cook until the gravy becomes thick.
7

Now, add fried capsicum to the gravy and remove from heat.
8

Garnish with coriander leaves.
9

Serve hot.