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Capsicum Tri Colour

Capsicum Tri Colour

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Tri Colour Capsicum Masala Curry Recipe 
Capsicum Masala Curry – a flavorful Indian style curry of bell peppers in a gravy of roasted peanuts and sesame seeds.

  • 2 medium-sized capsicums / shimla mirch / bell peppers
  • 1 onion medium-sized
  • 1 small tomato
  • 1/4 cup peanuts / groundnuts
  • 1 inch piece ginger
  • 1 tbsp coriander seeds
  • 3 tbsp grated coconut
  • 1 tbsp white sesame seeds
  • 1 inch piece cinnamon
  • 2 cloves
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds / jeera
  • 2 tbsp oil
  • Salt to taste

  1. Finely chop onion, tomato and ginger. Chop capsicums into cubes and set aside.
  2. Dry roast the peanuts in a pan over a low flame and transfer it to a plate. Set aside to cool and then remove the skin of the peanuts.
  3. In the same pan dry roast cinnamon, cloves and coriander seeds over a low flame till they change color and set aside. 
  4. Then dry roast sesame seeds. Finally dry roast the grated coconut till it changes color to light brown. 
  5. Add this to the other dry roasted ingredients.
  6. Blend the roasted ingredients to a fine paste by adding little water.
  7. Heat 1 tbsp oil in a pan. Add the chopped capsicum and fry till they turn soft. Set this fried capsicum aside.
  8. Heat another tbsp oil in the same pan. Add mustard seeds. When they splutter, add cumin seeds.
  9. Once cumin seeds crackle, add the chopped onions and ginger.
  10. Sauté till the onions turn light brown in color.
  11. Now add the chopped tomatoes and cook till they turn soft and get mashed.
  12. Add the fried capsicum along with salt, turmeric powder and red chilli powder and stir.
  13. Add the ground masala paste along with 3/4 cup water.
  14. Let the gravy simmer for 4-5 minutes or till it reaches the desired consistency.
  15. Capsicum masala curry is now ready to be served with Chaptis or any other flat breads or rice.

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