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Sify Home > Food > Vegrecipes > Ingredient > Masala Capsicum Curry
Masala Capsicum Curry
By : Vijay
Category : Curries, Coconut
Servings : 2
Time Taken : 30-45 mins
Rating :
  1. Cut the onions (long pieces) and ginger (finely).

  2. Heat 2 tablespoons of oil in a pan.
  3. Fry the onions and ginger till half cooked.

  4. Remove the fried onions and ginger from fire and blend them into a paste and keep aside.

  5. Cook capsicum separately (either in a microwave or fry in oil).

  6. Fry the onion and ginger paste now in two tablespoons of oil.

  7. When the onion paste is being cooked, add the ground masala powder.

  8. Add salt, 1/2 spoon turmeric powder and 1/4 spoon red chilli powder. Let it simmer for a while.

  9. Add 1 tablespoon tamarind juice (if using paste, dilute it till it is equal to 1 tablespoon). Exercise care here.

  10. Add the cooked capsicum.

  11. Remove from fire after about 10 minutes on medium heat.

Serve with hot rice.

Preparation time: about 30 minutes.
Serves :For four persons

Note: Instead of adding capsicum, you can also add eggplant/brinjal. The base masala preparation is the same.

4 capsicums (Medium to large)
2 large Onions or 4 medium-sized Onions.
Four table spoons Oil.
Ginger - a small piece.
Tamarind pulp or paste.
Salt to taste.
1/2 spoon Turmeric.

For Roasting and grinding (Masala Powder):

5 Red Chillies.
Sesame seeds - 1 and a 1/2 tablespoons
Poppy seeds - 1 tablespoon
Fried groundnuts (peanuts) - 1 cup
Dry grated coconut - 1 cup.
Cloves - 3 to 4
Cinnamon - a small strip.

Roast the above for a few minutes in a pan (Without Oil) and grind into a powder and keep aside.

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