I spend my lunch time in office with a gang of girls gossiping, sampling each others’ lunch, cribbing about weight gain and swapping recipes. Because everyone else is a vegetarian and non keralite, I get to taste a lot of things that I am not familiar with, such as Akki Roti, Bisi Bele Bath, Vaangi Bath, Badam Puri, tomato gojju and so many others.
One of my favourite curries among them is the capsicum curry. While many curry recipes require you to shed copious amounts of tear as you chop onions into half moon slices or cut a finger as you slit chilies, this recipe is quite an easy one since you can simply grind all the ingredients in your trusted grinder. And it tastes delicious, as good a restaurant curry.
After a lot of analysis of the ingredients, I decided kasuri methi gives this curry the unique flavour associated with restaurant dishes. Kasuri Methi is dried fenugreek leaves, and a teaspoon or so of it in curries, gravies and Indian soups takes the dish to another, delicious level.
To make this capsicum curry, you will need:
I spend my lunch time in office with a gang of girls gossiping, sampling each others’ lunch, cribbing about weight gain and swapping recipes. Because everyone else is a vegetarian and non keralite, I get to taste a lot of things that I am not familiar with, such as Akki Roti, Bisi Bele Bath, Vaangi
- Toss the groundnuts in a hot pan over low flame for 2-3 minutes and keep them aside. Dry roast the sesame seeds in the pan for a couple of minutes, till they start to change colour. Grind the groundnuts and sesame seeds to a fine powder.
- Grind onions to a smooth paste. You should have about a cup of onion paste.
- Heat 4 tablespoons of oil in a non stick pan. Toss in cumin seeds and mustard seeds and let them splutter. Pour in onion paste. Saute for 5 minutes over medium flame till the water has evaporated. While the onions are cooking, mash up the garlic cloves and add them to the pan along with red chili powder. Saute for about 3 more minutes over low flame till the mixture is fragrant.
- Grind the tomatoes. You should have about 1/4 cup of tomato paste.
- Pour the tomato paste into the pan. Add oil to the pan as and when the mixture catches to the bottom of the pan. Saute till the gravy is thick and oil appears on the surface.
- Mix in the powdered groundnuts, sesame seeds and kasuri methi.
- Add capsicum and saute for a couple of minutes. Pour in water, season, cover and cook till capsicum is done but has a slight bite.
- Adjust seasoning.
~ My friend adds cashew nut paste to the curry which makes it richer.
~ You can also top the curry with cream or garnish with coriander leaves.
Enjoy with white rice, roti or naan.