Capsicum Stew

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba, Aatu Kal Paya

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Ingredients

  • 1/2 kg - capsicum
  • 1 - coconut
  • 1 - tamarind, lime size
  • Salt as desired
  • 2.5 tbsp - oil
  • To season:
  • 1/2 tsp - mustard seeds
  • Asafoetida - a pinch
  • Cloves - few
  • Jaggery - as desired
  • Turmeric powder - a pinch
  • To roast in 1 tsp oil and powder:
  • 1 tsp - red gram dal
  • 1 tsp - Bengal gram dal
  • 1 tsp - black gram dal
  • 1 tsp - coriander
  • Fenugreek seeds - a pinch
  • 6 - red chillies
  • 6 tsp - poppy seeds

How to Make Capsicum Stew

  • Cut the capsicum into 1 inch square pieces.
  • Grate the coconut and add enough water to grind.
  • Take three extracts, keep each extract separately.
  • Heat oil, add the seasoning, fry for a minute. Add capsicums and fry till it becomes soft in reduced flame.
  • Add turmeric powder, tamarind extract and jaggery.
  • Mix powdered masala and third extract of coconut, allow it to boil and then pour the second extract into it.
  • When the gravy is thick enough, and before removing from fire, pour first extract.
  • Boil for a minute and garnish with curry leaves.

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