~~>Taste Buds<~~

CAPSICUM MASALA


This is one of my personal favorites! It tastes good with chapathis, plain rice and the best with vegetable pulav!

Ingredients:

Capsicum                      2 large(Cut vertically into long pieces)
Onion                            1
Peanuts                        
Cashews
Dhaniya                         2 tbsp
Grated coconut
Curry leaves
Green chillies                  5-6
Red chillies
Jeera
Mustard
Tamarind                         soak a little bit in water
Oil
Salt

Method:


Flame: Medium
Time: 30 min

1. First,take a frying pan and roast dhaniya, peanuts, cashew.
2. Next add grated coconut and green chillies and keep the pan aside. (Let it cool and grind all the contents into a paste.)
3. In the mean while, take a frying pan and pour some oil.
4. Now, add jeera and mustard seed.Fry till the mustard begin to splutter.
5. Add the chopped onions into the oil.Add a pinch of turmeric. Fry until they turn golden brown.
6. Add the capsicum pieces into the pan and let them fry.
7. Now, add the paste into the capsicums and mix well such that the paste sticks well to the capsicums.
8. Add salt and red chillies into the capsicum and let it cook.
9. Squeeze the juice from the tamarind a pour it into the curry. (gives a slightly tangy and tasty taste!)
10. Fry until you see a thin layer of oil forming on the sides of the pan.(Which means that the contents are not raw anymore.)

And "yummy yummy capsicum masala ready!"

Note:

1. Tamarind juice is optional.
2. Cashews is also optional but it adds a special to the gravy.
3. Capsicum when cut into small pieces may get smashed and blend into the gravy.
4. Roast the nuts slightly brown, so that the raw taste disappears.

Happy cooking! :)