Capsicum masala recipe – side dish for rotisTweet
Capsicum masala is a very delicious gravy recipe made with capscicum or green bell pepper. This sabzi is made in south indian style by adding little coconut to it. It serves as an excellent great side dish for rotis or naans. I have also added little jaggery and tamarind to give it a sweet and sour taste to it. Do try this dish and I am sure you will like it. I also invite you to try my other gravy recipes like paneer butter masala, paneer tawa masala, spicy mushroom curry, paneer in white gravy, green peas masala or tomato kurma.
- Green capsicums - 5
- 1 string of curry leaves
- Grated jaggery - 2 tablespoons
- Mustard seeds - 1/2 teaspoon
- A pinch of asafoetida
- Salt to taste
- Oil - 2 tablespoons
- FOR MASALA
- Grated coconut - 1/2 cup
- Peanuts - 1/4 cup
- Spilt bengal gram/chana dal - 2 teaspoons
- White sesame seeds - 1/4 teaspoon
- Coriander seeds - 2 teaspoons
- Whole red chillies - 3
- Tamarind - 1 inch small piece
- Oil - 1 teaspoon
Heat 1 teaspoon of oil in a pan. Add chana dal, peanuts, coriander seeds, red chillies, mustard seeds and stir fry till light brown. Add grated coconut and sesame seeds and fry for 15 to 20 seconds.
Remove from heat and grind all the above ingredients along with tamarind and little water to make a smooth paste and keep aside
Heat 2 tablespoons of oil in a pan. Add mustard seeds, asafoetida and curry leaves.
Once the mustard seeds stops spluttering, add capsicum and stir fry for 4 to 5 minutes.
Add ground masala, jaggery, salt and little water and simmer for 8 to 10 minutes
Cook on a low flame till the gravy becomes thick.
Serve hot with rotis.