COOK OR CREATE
2 tbs oil
½ tsp mustard seeds
7 to 8 fenugreek seeds
7 to 8 curry leaves
1 small to medium truss tomato
4 to 5 medium sized capsicum
1/8 tsp turmeric powder
1 tsp red chili powder
½ tsp garam masala powder
1 to 1.25 cups water
½ tsp powdered jaggery
salt as required
Chopped coriander leaves for garnish
Nuts and seeds paste
2 large onions
1 inch ginger
4 to 5 garlic
3 tbs desiccated coconut
2 tbs peanuts
1 tbs white sesame seeds
1 tbs coriander seeds
1 tsp poppy seeds
2 tbs oil
1 tsp tightly packed seedless tamarind
water for grinding
Rinse and slice the capsicums. Remove the seeds.
Chop the onions, ginger, garlic & tomatoes.
In a pan, heat oil. Add peanuts, sesame seeds, coriander seeds and poppy seeds (optional). On a low flame saute these nuts & seeds for 3 to 4 minutes.
Then add chopped ginger and garlic. Saute for a minute.
Then add chopped onions. Stir very well.
Saute the onions till they turn translucent or a light brown. Add a pinch of salt, so that the onions cook faster.
Next add desiccated coconut. Stir very well.
On a low flame, continue to stir and saute for 7 to 8 minutes, till the coconut turns golden. The whole mixture should turn light golden or golden.
Let this roasted mixture become warm or cool down completely. Then add the mixture in a grinder jar. Also add seedless tamarind.
Grind to a smooth paste with 1/2 to 2/3 cup water. Keep this masala paste aside.
Wipe the pan in which we sauteed the nuts & seeds and add oil. Heat the oil and then add mustard seeds.
When the mustard seeds crackle, add fenugreek seeds & curry leaves. Saute for a minute.
Then add chopped tomatoes.
Stir and saute the tomatoes till they soften and become pulpy.
Now add the sliced capsicums.
On a medium flame, stir and saute the capsicums for about 3 to 4 minutes.
Lower the flame and add the nuts and seeds paste.
Add turmeric powder and red chilli powder. Stir very well.
Saute for about 2 minutes on a low flame. Do stir as the paste can stick to the pan
Add 1 to 1.25 cups water. Stir very well.
Add jaggery and salt as per taste. Then add garam masala powder.
Stir and simmer the curry on a low to medium flame for about 15 minutes or till the capsicum slices are cooked. You can keep the capsicum slightly crunchy if you want.
When you see oil specks on top, the capsicum gravy is done. Do stir at intervals when the gravy is getting simmered.
Serve capsicum masala curry hot with rotis or rice.