A recipe you can serve at a potluck with any flavored rice or Naan or simple phulkas. The nutty flavor of peanuts and sesame seeds mingles well with the tart taste of tomatoes and sweetness of capsicums. Do not omit kasuri methi as it adds a bright flavor to the dish. Makes for a good side with Aloo Biryani and comes together quick and easy.
Capsicum Tomato Curry Recipe
Prep: 5 mts Cooking: 25 mts
Serves 4-5 persons
.
2 large green capsicums/bell peppers, cut into big squares
1 large onion, finely chopped
1/4 tsp ginger garlic paste
2 tomatoes, cut into big pieces
1 tsp red chilli pwd
1/4 tsp turmeric pwd
1 tsp coriander pwd
1/2 tsp kasuri methi/dry fenugreek leaves
1 1/2 tsps roasted sesame seeds pwd
1 1/2 tsps roasted peanuts pwd
salt to taste
few curry leaves
1 tbsp oil
chopped coriander leaves for garnish
1 Heat oil in a heavy bottomed vessel, add chopped onions and curry leaves and fry till onions turn transparent. Add ginger-garlic paste and saute for 3 mts. Add red chilli pwd, turmeric pwd, coriander pwd and salt and combine. Add the chopped capsicums and tomatoes and fry for 7-8 mts,without lid.
2 Add a cup of water and cook for approx 10-12 mts with lid on low to medium flame. Allow the gravy to thicken.
3 Add the ground nut and sesame seeds pwds and kasuri methi and combine. Cook without lid for 5 mts. Turn off heat. Remove onto serving bowl and garnish with chopped coriander leaves.
4 Serve with rice or rotis.
