May 4, 2013

Capsicum Peanut Gravy

Generally we have rotis almost 2 to 3 times a week and we are never bored of them. Just that we need a new gravy each time. So I keep exploring with all  different kind of vegetables for chapathis.

 I have not found many of capsicum gravy varieties and this really inspired me to give the capsicum gravy a try. here is the recipe...

(Serves two)

Capsicum  or Green Bell Pepper - 2 
Onion - 1
Oil - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Salt to taste
Coriander leaves - for garnish

To Grind:

Roasted peanuts - 2 tbsp
Roasted Sesame seeds - 1tsp
Grated Coconut - 1 tsp
Coriander powder - 2 tsp
Green chillies - 2
Chopped Ginger - 1 tsp

Method :
  1. Chop the Onion and Capsicum into cube or square shape pieces.
  2. Heat Oil in a pan and add mustard seeds. Once they crackle, add cumin seeds. as they turn golden brown, saute the chopped onions. Add salt .
  3. Add capsicum and fry it until it is not but not mushy.
  4. Grind the items under 'To Grind' list to a smooth paste.
  5. Add this ground paste to the capsicum . add some water if required. Let it boil for a few minutes until the gravy thickens.
  6. Garnish with coriander leaves. Serve with rotis or rice variety .

My Notes

  1. If you don't have coriander powder, just replace with dry roasted coriander seeds.
  2. Adding Sesame seeds is optional, but I adding them as it gives a better taste to the dish.
  3. Also we can dry roast peanuts, sesame seeds and coriander seeds each separately and then grind them together.
  4. We have to take care that capsicum doesn't get mushier. It needs to be crunchy.