Capsicum Masala Gravy
Initially, I used to dislike capsicum but later I realised that if we prepare it in a proper way then it is one of those dishes which tickle...
Capsicum - 4(Chop it into pieces)
Groundnuts - 3 tablespoons
Coriander Powder - 1 tablespoon
Ginger-garlic paste - 1 tablespoon
Salt - 1 tablespoon
Red Chilli Powder - 1 tablespoon
Water - 5-6 tablespoons
Mustard Seeds/Rai - Half table spoon
Urad Dal - 1 table spoon
Cumin Seeds – Half table spoon
Curry Leaves - 10
Onions – 1(Finely Chopped)
Green Chillies – 4(Cut in the middle into two halves)
Oil - 2 tablespoons
Take groundnuts, coriander powder, ginger-garlic paste, salt and red chilli powder and blend them in a mixture to form a paste.
Add water to make the paste thin. Keep this masala mixture aside.
Take a pan to heat and add oil to it. Add mustard seeds, cumin seeds and urad dal. Once they pop up add onions, green chillies and curry leaves.
Wait till the onions turn light brown. Add the masala mixture to the onions and mix well.
Cook for 10 mins on low flame by covering with a lid.
Add capsicum pieces to this and mix well so that the capsicum gets the complete flavour of the masala added.
Cook for 15 mins on medium flame by covering it with a lid.
Once the capsicum is cooked well check for the spices. If required you can add salt/chilli powder as per your taste.
Cook without the lid for 5 mins and remove the pan from heat.
The very yummy capsicum masala gravy is ready to be served. Garnish as per your choice.
Serve with hot rice and enjoy the capsicum masala gravy.