Bell pepper/Capsicum curry is a quick and easy preparation. Bell pepper can be used in so many dishes and can be cooked in various ways. This curry taste great with steamed rice or with roti.
Preparation time – 10 min
Cooking time – 15 min
Serves – 4 to 6
Ingredients:
Bell pepper/capsicum – 3 medium sized cubed
Coriander seeds/whole dhaniya – 2 tbsp
Green chilies – 4
Chana dal – 2 tbsp
Poppy seeds – 2 tbsp soaked in water for 10 min
Coconut – 1/4 cup
Turmeric powder – 1/4 tsp
Salt – as per your taste
Oil – 2 tbsp
Coriander leaves/cilantro – few finely chopped for garnish
Ingredients required for tempering:
Mustard seeds – 1/4 tsp
Red chilies – 2
Asafoetida/hing – a pinch
Curry leaves – few
Method:
1. In a pan heat up 1 tsp of oil. Now add the coriander seeds/whole dhaniya , chana dal and the green chilies and saute on a medium flame for 5 minutes till it is nice and golden in color. Transfer to a plate and allow it to cool down.
Once it is cool down put that in a mixie along with coconut and the soaked poppy seeds and grind it to a fine paste.
2. In another pan, heat up 2 tbsp of oil. Now add the mustard seeds and allow it to splutter. Now add in the red chilies, asafoetida/hing and the curry leaves. Now add cubed bell pepper/capsicum and saute for 5 minutes. Add the turmeric powder and salt and mix well.
Add the ground mixture to the bell pepper/capsicum and cook well on a medium flame for 5 to 10 min. Keep stirring frequently. The mixture should not become dry.
Add the finely chopped coriander leaves/cilantro and mix well.
The Bell Pepper/capsicum curry is all ready to enjoy!!