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Capsicum Vindaloo
Method
- Wash the capsicums, at the head with a knife cut it in the shape of a star.
- Once sliced as mentioned, the head/cap can be lifted up.
- The seeds inside can be taken out and cleaned internally.
- Slice the potatoes into small cubes and fry them in oil.
- When golden brown put it aside.
- Cut onions, garlic, green chilli and in a grinder make a paste of it
- In the frying pan, add oil and fry the above onion paste.
- Add cinnamon and black pepper.
- Cut tomatoes and make a paste out of it using the grinder.
- Add the tomato paste to the frying onion paste.
- In the capsicum, place the heads aside.
- Add one spoon of potato fry, the fried paste (onion + tomato), add cilantro into each of the capsicum.
- Place the heads on the top, and place the whole capsicum in the pan.
- Fry the capsicum under low heat.
- Cover the pan with a lid and allow to cook for 15 mins.
- Serve with rotis, chappatis or rice.
Ingredients:
capsicum - 4 (small size)
potatoes - 2
onions - 2
tomatoes - 2
garlic - 3 cloves
green chilli - 1 no
cinnamon powder - 1/4 tbsp (or)
1 cinnamon stick
black pepper - 2 cloves
oil - 5 tbsps (olive/mustard)
cilantro
capsicum - 4 (small size)
potatoes - 2
onions - 2
tomatoes - 2
garlic - 3 cloves
green chilli - 1 no
cinnamon powder - 1/4 tbsp (or)
1 cinnamon stick
black pepper - 2 cloves
oil - 5 tbsps (olive/mustard)
cilantro
