7 CAPSICUM GRAVY

Capsicum - 2 medium
Onion - 1 medium finely chopped
Tomato paste - 2 tbsp
Ginger garlic paste - 1 tbsp
Chilli powder - 3/4 tbsp
Garam masala powder - 3/4 tbsp
Kitchen king masala - 1/2 tbsp
Coconut grated - 1/4 cup
Sesame seeds( white or brown) - 1 tbsp
Cashew or peanuts - 2 tbsp
Poppy seeds - 1/2 tsp(optional)
Jeera/cumin seeds - 1/2 tbsp
Clove - 3
Cinnamon - a small piece
Fennel seeds - 1/2 tbsp
Salt as needed
Oil - 3 tbsp


To cook capsicum:
Chop capsicum into big pieces removing seeds.

• Place them in a aluminium foil and apply little oil and keep in the oven under BROIL for 10 - 15 minutes( or till it shrinks)...remove and keep aside.

OR

• Shallow fry in a kadai using very little oil and keep aside.

Dry roast sesame seeds until light brown...keep aside.
If using peanuts...dry roast..remove skin and keep aside.
If using cashew and poppy seeds, then soak them in water for 30 - 45 minutes.
I have used cashew and poppy seeds in the above recipe.

GRIND TOGETHER:
Cashew, poppy seeds, clove, cinnamon, coconut, sesame seeds and fennel seeds to a fine paste( if using peanuts ...then omit cashew and poppy seeds)...keep aside.


Heat oil in a pan and add jeera/cumin seeds...when they start to splutter up add onions and fry till light brown...next add ginger garlic paste and saute for a minute..next add all the powders and saute once...then add tomato paste with little water...reduce flame and saute for 2 minutes and add the ground paste.....cook till the raw smell leaves and oil floats on top....finally add capsicum pieces and salt...cook together for another 3 - 4 minutes and remove...goes well with chapathis and parathas.

Sending in my entries from ARCHIVES to Priya of Priyaeasyntastyrecipes AFAM- Bell Peppers
event Started By Maheswari