Capsicum Curry in Buttermilk

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 2 - capsicums
  • 1.5 cups - besan (gram flour)
  • 1/2 tsp - mustard
  • 1/2 tsp - cumin seeds
  • 4 - green chillies
  • 5-6 cloves - garlic
  • 1.5 cup - buttermilk
  • 1/4 tsp - turmeric
  • Salt
  • 5 tbsp - oil
  • Coriander leaves

How to Make Capsicum Curry in Buttermilk

  • Heat oil in a non-stick vessel and roast mustard and cumin seeds.
  • Add crushed garlic and turmeric powder to it and fry for 30 seconds.
  • Add chillies and fry for another 30 seconds.
  • Add chopped capsicum and fry till it becomes soft.
  • Add buttermilk and let it boil.
  • When it boils, sprinkle besan little by little, stirring continuously.
  • Add salt and coriander, and mix them.
  • Cover and steam for 4 to 5 minutes.
  • If it becomes a bit sticky, add a little more oil and steam.
  • Add more oil if it sticks again.
  • When it gets cooked, cool and crumble with hand.
  • Serve with rice or chapati.

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