CAPSICUM MASALA / MIRCHI KA SALAN

(MIRCHI KA SALAN (HYDERABADI STYLE)


Ingredients

• 250 gms. Green peppers


• 1 stalk curry leaves


• 3-4 Red dry chillies2 1/2 tsp


• Oil 1/4 tsp


• Turmeric powder1/2 tsp


• Dhania (coriander seed) powder1/2 tsp


• Cumin seeds 1tsp


• Salt to taste


• Tamarind 1 cup water


• 1 tbsp. grated dessicated coconut


• 2-3 pinches asafoetida

Roast and grind to a powder

• 1 tbsp. peanuts


• 1 tbsp. sesame seeds


• 1 tsp. cumin seeds

Grind to a fine paste

• 1 large onion


• 1 large tomato


• 1 tsp. garlic grated


• 1 tsp. ginger


• Grated½ cup dessicated coconut

Method:

1. Deseed and remove stalk of capsicum.


2. Put plenty of water to boil, adding a little salt.


3. Put Capsicum in boiling water, and cook till whitish in colour.


4. Drain, chop into large sections or keep whole.


5. Heat oil in a large frying pan.


6. Add Capsicum, fry for 1 minutes, remove. Keep aside.


7. Add cumin seeds, allow to splutter.


8. Add curry leaves to oil, asafoetida, ground paste.


9. Stir and cook for 3-4 minutes.


10. Add ground powder, masala powders, simmer till oil seperates.


11. Add salt and tamarind water, and 1 cup water.


12. Add Capsicum, boil till gravy is thickened and oil floats on top.


13. Serve hot with chapathis, parathas.
    
    Making time:30 minutes