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...

Ingredients:
(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.

CABBAGE GOTHSU OR CABBAGE GRAVY

       

               Sounds different right ? Gothsu is nothing but a gravier dish which can used for rice or chaapthi. In Tamilnadus it is made as a side dish for pongal. And the most traditional one is made of brinjal or eggplant.. But instead of brinjal I have used cabbage for a variation. I learned this recipe from my Mother-in-law. Also this can be used as a side dish for roti or chapathi.  Generally cabbage is used either as kootu or porial. But this one is the gravier version and can be had with chapathis.

Ingredients:

(Serves two)

Cabbage – 1 cup

Moong dal or pasi paruppu – ¼ cup

Onion – 1

Tomato – 2

Green chillies – 4

Chopped Ginger – 1 tsp

Turmeric powder – a pinch

Hing – a pinch

Mustard seeds - 1 tsp

Jeera - 1 tsp

Curry leaves – a few

Coriander for garnish

Method - 1:

Add moong dal, cabbage, onion tomato, green chillies and chopped ginger layer by layer into a pressure cooker with salt and turmeric powder.

Allow 2 whistles for the cooker.

Once pressure subsides, add curry leaves and coriander for garnishing.

Additionally we can season the curry with mustard seeds, jeera and a pinch of hing. Add this seasoning to the cabbage gravy. Serve hot with rotis.

I skipped this step of seasoning to go Healthy and Oil free :)

This method is very convenient as it doesn't need any extra effort other than cutting the veggies.

Method -2

Add moong dal and cabbage in a pressure cooker . Cook it for 2 whistles.

Heat oil in a skillet. Add mustard seeds , let them crackle. Then add jeera, green chillies , chopped ginger and a pinch of hing.

Sauté chopped onions. Once it turns golden brown, add chopped tomatoes.

Fry for five minutes until the tomato gets cooked.

Add salt and turmeric powder.  At this stage add the cooked cabbage and dal mixture. Red chilli powder can be added to get more spice.

This doesn’t need to boil much as it is cooked already. Garnish with curry leaves or coriander as per choice.

This method would be tastier as the onions and tomatoes would be crunchier than the first method.

It can be served it with any Indian bread varieties.