CAPSICUM MASALA / MIRCHI KA SALAN







  • 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
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1 comment

srividya said...

Hi Mala,

I am a fan of your cooking. Today I tried Capsicum masala to serve with chapathis.. my hubby loved it. Thanks and keep up the good work.