Capsicum Curry

I was looking for some ways to kick up capsicum (shimla mirchi or doNNemeNasinakAyee) and do something different with it. Managed to find a good recipe for Capsicum curry so dished it out last night. It was very tasty and went well with the rice and the rotis. So maybe you can try it out sometime too! Here is the result and following it is the recipe.

Ingredients

To grind to a smooth paste
1/4 cup fresh grated coconut or 3 tablespoons coconut milk (whichever you use)
1/2 cup sesame seeds
2 Tbsp coriander seeds
2 Tsp cumin seeds
3 to 4 Dry red chillies
1 cup water (can be adjusted depending upon the thickness of the gravy desired)


Rest of the ingredients
5 medium green/red capsicum
1 Tsp mustard seeds
1/2 Tsp cumin seeds
1 Dry red chilly
1 Medium onion chopped
2 Green chillies
2 Tbsp lemon juice
3 Tbsp vegetable oil
Salt to taste


Method
1) Grind the gravy ingredients to a smooth paste.
2) Cut the peppers into about 1 inch pieces
3) Heat 2 tbsp oil in a pan and saute the peppers for about 8 to 10 mins on a medium flame till they are slightly brown along the edges. The peppers become soft and tender, so you know that is your cue.
4) Remove in a bowl and keep aside.
5) Now add the remaining oil in the same pan and heat.Add mustard seeds.When they splatter,add cumin seeds and red chilly.
6) Then add chopped onions and fry till they are slightly brown.
7) Add the gravy paste and salt and cover and cook on medium flame till it bubbles.
8) Then add the sauted peppers.Cover and cook till the peppers are tender.
9) Just before removing from the flame,add lemon juice and stir. This adds a nice "kick" to the dish and makes it a little tangy which is, believe me, a lovely addition.


And that's it! Your spicy/tasty capsicum gravy is ready! You can have this with rice or rotis or both. I hope you get a chance to dish this one out soon.


Cheers,

ShaK