Capsicum Masala

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Side dish for Roti
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Today’s recipe is a very famous Andhra delicacy Capsicum Masala. In this recipe, the sliced green bell pepper is simmered and cooked in spicy onion-tomato based gravy prepared with simple Indian curry spices. The addition of roasted peanuts makes a delightful and palatable taste to this dish. It makes a delicious combo with.. pulao, ghee rice, biryani, rice, chapatti or pulao.

Ingredients

Capsicum / bell pepper - 3 to 4

Oil - 2 tsp

Mustard - ¼ tsp

Cumin - ½ tsp

Split urad dal - 1 tsp

Hing - a pinch

Curry leaves - a few

Red chilly - 1

Onion - 1

Turmeric pwd - a pinch

Red chilly pwd - 1 tsp

Coriander pwd - 1 ½ tsp

Garam masala pwd- 1 tsp

Tomato - 1

Crushed peanuts - 1 to2 tbsp

Sugar - ½ tsp

Fresh coriander leaves

Salt to taste

Instructions

1.

Wash and slice capsicum to fine cubes

2.

Heat oil in a frypan

3.

Add mustard, cumin, split urad dal, hing, curry leaves and red chilly

4.

Add sliced onions and saute till it is cooked

5.

Add turmeric pwd, red chilly pwd, coriander pwd, garam masala pwd and salt

6.

Mix well

7.

Cook for a minute

8.

Add sliced capsicum and mix well with masala

9.

Cover and cook for 4 to 5 minutes

10.

Meanwhile crush roasted peanuts coarsely and keep ready

11.

Once the capsicum is cooked, add the crushed peanuts and sugar(optional)

12.

Combine good

13.

Cover and cook for 2 more minutes

14.

Turn off flame

15.

Sprinkle fresh coriander leaves

16.

That’s it yummy capsicum masala is ready

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