Capsicum Stew
Ingredients
Capsicum - 1/2 kg
Coconut - 1
Tamarind - 1 lime size
Salt - as desired
Oil - 2 1/2 tblsp
To season:
Mustard seeds - 1/2 tsp.
Asafoetida - a pinch
Cloves - few
Jaggery - as desired
Turmeric powder - a pinch
Fry in a tea spoon of oil and powder the ingredients given below.
Red gram dhal - 1tsp
Bengal gram dhal - 1 tsp
Black gram dhal - 1 tsp
Dhania - 1 tsp
Fenugreek seeds - a pinch
Red chillies -6
(Poppy Seeds - 6 tsps)
Roast separately without oil.
Method:
- Cut Capsicums into 1 inch square pieces.
- Scrape the coconut and add enough
water to grind. Take three extracts, keep each extract separately.
- Heat oil add the seasonings fry for a minute then with capsicums and fry till
it becomes soft in reduced flame.
- Add termeric powder, Tamarind extract and jaggery.
- Mix powdered masala and
third extract of coconut, allow it to boil and then pour the second extract
to it. When the gravy is thick enough and before, removing from fire pour first extract.
- Boil for a minute and garnish with curry leaves.
Variation:
Use Brinjals in place of Capsicums, small onion can also be added along with
brinjals.
