Capsicum Curry
Capsicum Curry
Tasty with rice as side dish good with chapathis and breads too. Rich in Vitamin C and potassium. So a definite vegetable to have once a week. Blends with most vegetables like potatoes carrots cabbage cauliflower.
Ingredients
- 3 capsicum big
- 3 Tomatoes big
- 2 cinnamon pieces
- 2 Cloves
- 2 Onions big
- 1/2 tsp Chili Powder
- 1/2 tsp Turmeric
- 3/4 tsp Salt
- 1 Tamarind,Lemon sized
- 3/4 tsp Cumin
- 2 tbsp Coriander seeds
- 2 Dry Chilies
- 11/2 tsp Channa Dal
Instructions
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First take a pan and fry cumin, corriander seeds, dry chilies, and channa dal till they emit a nice smell and become light brown switch off and let cool and grind them in a blender and keep aside.
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Now wash and cut the capsicum and tomatoes into medium pieces. Also cut onion into small pieces.
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Next take a pan and put 5 tbsp oil and add the onion, cinnamon and clove pieces and fry for a minute add capsicum pieces and cook till they are half cooked.
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Then add tomatoes, salt, turmeric and chili powder and mix thoroughly and let cook for another 5 minutes with lid closed, stir occasionally.
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Then add tamarind juice and cook till the curry comes close and the oil starts to come up then switch off and serve hot
