Wednesday, September 28, 2011

Capsicum Gravy

One lazy evening, I wanted to make some side dish for roti's and did a google search! ;) This dish attracted me in the searched results! I've adjusted the ingredients according to our taste buds!

I used to make these kind of capsicum masala but adding little bit of new spices made a nice twist and the outcome was so aromatic n just perfect for roti's! You can check the original recipe here.

Capsicum -1
Asafoetida- 2 pinches
Mustard seeds -1/2teaspoon
Turmeric powder-1/4teaspoon

To roast and grind:
Urad dhal-1 teaspoon
Methi seeds-1/4teaspoon
Coriander seeds-1/2teaspoon
Red chillies-6
Roasted peanuts - one fist full
Fresh coconut-1/4cup
Tamarind juice- little less than 1/4 cup

Heat oil in a kadai, roast the urad dhal,methi & coriander seeds, red chillies carefully without burning. Grind them along with coconut and tamarind juice to a fine paste and keep aside.

Chop the capsicum into big chunks, onion into small pieces.

Heat a spoon of oil in a kadai, fry the capsicum for 2-3 minutes and keep aside. Add one more spoon of oil in the same pan, make the tempering with mustard seeds and asafoetida, followed by the onions.

Fry till the onions become transparent, then add the masala paste, adjust the water level, add salt and let it cook for 5-10 minutes.

Now add the roasted capsicum chunks along with the sugar and cook for few more minutes. Yummy capsicum gravy/ capsicum curry is ready! Enjoy it with roti's or rice.


  1. Oh, nice twist to a boring capsicum+potato subji. Sounds delish!

  2. yummy gravy....surely goes well with chapathi!

  3. Looks delicious the gravy

  4. Gravy looks so good. Nice texture.

  5. First time here,u have got a wonderful space.Happy following you,gravy luks yummy and I make it with egg plants like this.Please do drop at my space.

  6. Delicious and flavorful gravy.


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