Tangy Capsicum Curry

 

Ingredients

Capsicum -2

Onion -1

Cumin seeds-1/2teaspoon

Oil

Salt

To make the spice paste

Tomato-2

Red chilly powder-1 teaspoon (adjust to your taste)

Coriander powder- 1teaspoon

Garam masala powder -1/2teaspoon

Turmeric powder- 1/4teaspoon

Dry Mango powder -1 teaspoon ( Can be replaced with lemon juice or Tamarind paste)

Sesame seeds- 1tablespoon

Sugar-1/2teaspoon

Salt

Oil

Method

Coarsely mash the sesame seeds in mortar & pestle and keep it aside.

Heat oil in a kadai, add the chopped tomatoes and cook till they become soft. Then add in the turmeric-chilli-coriander- garam masala -amchur (dry mango) powders along with the sugar,salt and sesame seeds. 

Cook for 5-6 minutes, stirring it occasionally to avoid burning. Then let it cool completely.

[I saw the recipe for this masala here and prepared the masala and stored it in Fridge.]

 

Now let's proceed to the capsicum curry.

Chop the onion and capsicum into big chunks. Heat oil in a wide pan, and add the cumin seeds, let them splutter.

Then add in the onion-capsicum chunks. 

 

Roast them on high heat for a few minutes, then add in the spice paste.

Sprinkle 2 tablespoons of water, check the salt(remember, the spice paste has salt! :) ) and cook on medium flame.

 

Once the water has evaporated, the tangy capsicum masala is ready! The capsicum should be crunchy, and should not be overcooked. 

You can make the spice paste well in advance and cook this curry just under 10 minutes. It pairs well with roti's as well as rice.