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 :
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 :
- Chop the Onion and Capsicum into cube or square shape pieces.
- 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 .
- Add capsicum and fry it until it is not but not mushy.
- Grind the items under 'To Grind' list to a smooth paste.
- Add this ground paste to the capsicum . add some water if required. Let it boil for a few minutes until the gravy thickens.
- Garnish with coriander leaves. Serve with rotis or rice variety .
My Notes
- If you don't have coriander powder, just replace with dry roasted coriander seeds.
- Adding Sesame seeds is optional, but I adding them as it gives a better taste to the dish.
- Also we can dry roast peanuts, sesame seeds and coriander seeds each separately and then grind them together.
- We have to take care that capsicum doesn't get mushier. It needs to be crunchy.
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