Capsicum onion gravy

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Medium

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Ingredients

  • 2 - capsicums, large
  • 2 - onions, large
  • 3 - tomatoes
  • 1 - cinnamon, small piece
  • 2 - cardamoms
  • 1 - karn phool, small
  • 1 tbsp - oil
  • Salt
  • 3 - red chillies
  • 8-10 - curry leaves
  • 1 tsp - mustard seeds
  • A pinch - sugar

How to Make Capsicum onion gravy

  • Heat oil, add cardamom, karn phool and cinnamon, and saute lightly. Allow to cool and powder.
  • Boil tomatoes in 2 cups of water.
  • Then cool the tomatoes, peel them and grind them.
  • Heat oil in a pan and fry red chillies.
  • Add onions and fry till golden brown.
  • Now add the chopped capsicum and fry, then add salt.
  • Cool and grind into a paste.
  • Heat oil in a pan, add mustard seeds, curry leaves, onion-capsicum paste and saute well.
  • After 5 minutes, add the tomato puree.
  • Add the ground spices and a pinch of sugar, and cook for 5 more minutes
  • Serve with puris, dosas and rotis

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