The addition of sesame seeds and peanuts to this curry gives it a nutty taste which is wonderful in flavour and texture. You can add green and red/yellow capsicums to this curry.
Can be served as a side dish for chapatis or plain rice or peas/jeera rice.
Ingredients:
Capsicum – 3
Tomatoes – 2 small
Onion – 1 medium
Green chiillies – 2 slit
Curry leaves – 1 1/2 sprig
Garam masala powder – 1/2 tsp
Ginger garlic paste – 1 tsp
Turmeric powder – 1 tsp
Red chillie powder – 2 tsp
Salt – as needed
White sesame seeds – 1 1/2 tbsp
Roasted Ground nuts – 1 1/2 tbsp
Grated Coconut – 1 1/2 tbsp
Oil – 2 tbsp
Shah jeera – 1/2 tsp
Preparation:
Dice the capsicums into cubes and chop the tomatoes and onion fine. Slit the green chillies vertically.
Soak a very small ball of tamarind in 1/4 cup of water. After 10 minutes, squeeze the tamarind alongwith the water and keep the water separately.
Heat a pan and add the sesame seeds and dry roast it for 1 minute. Do not let the colour change. Take it off and keep aside.
In the same pan, (if you do not have roasted groundnuts in your pantry), add the groundnuts and saute for a minute and take it out. Keep it aside.
Next, in the pan, add the coconut and roast it till it becomes slightly golden in colour. Keep it aside.
Take a mixer/pulser and add the roasted coconut, sesame seeds and ground nuts together to a fine paste. Do not add water to grind. Keep the powder aside.
Heat oil in a pan. When it is hot, add the shah jeera, onion, green chillies and curry leaves. Saute it well for 3 minutes. Then, add the ginger garlic paste and turmeric powder and saute again for 2 -3 minutes. Next, add the diced capsicum and the red chillie powder and mix it well. In goes the tomatoes next and saute again. Add the tamarind water and the ground powder and mix well. Reduce the flame to low and close it with a lid. Let it boil for 3 minutes until the capsicum is cooked. Lastly, add 1/2 tsp garam masala powder and mix well and serve.
You can use any store bought garam masala powder.
Meal Haven 