Whoever said capsicum could only be a sidekick for potato, chicken, paneer and others, couldn’t be more wrong. This delicious capsicum curry is here to break all vegetable stereotypes. Smothered in a rich curry flavored with roasted spices, peanuts and coconut, the capsicum comes out as the real hero.
The dish is perfect for a quick yet fancy meal and can be had with your choice of flatbread or rice. Follow this recipe and dig in!
Succulent green capsicum with a rich spiced gravy.
Roast the sesame seeds, grated coconut and dry red chili and grind along with the roasted peanuts, green chilies, ginger, garlic to a fine paste. Keep aside.
Chop capsicum, onion and tomatoes into small pieces. Keep aside.
Heat oil in a pan and crackle cumin seeds
Add finely chopped onions, little salt and sauté until onions turn golden brown.
Add chopped tomatoes, salt, red chili powder and turmeric powder.
Cook until tomatoes become mushy.
Add the ground coconut paste and cook for 2-3 minutes.
Then add the chopped capsicum and cook covered, stirring in between.
Once cooked, add ¼ cup of water and cook for 5 more minutes on medium heat.
Garnish with coriander leaves and serve hot with rice, chapatti or parathas.