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Stuffed Capsicum Curry
By newindia | December 8, 2009
Ingredients
Capsicum medium sized 4
Tomatoes 2, finely chopped
Oil 2 tbsp
Salt to taste
Grated Jaggery (gud) 1 tsp
Onions 2, diced
Curry leaves 2 sprigs
Red chillies 2, whole
Mustard seeds (rai) ½ tsp
For masala
Grated coconut ½ cup
Red chilli powder (lal mirch powder) 1 tsp
Coriander powder (dhania powder) ½ tsp
Cloves (lavang) 2
Tamarind (imli) ½ tsp
Cinnamon stick (dalichini) 1 small stick
Poppy seeds (khuskhus) 1 tsp
Bengal gram (chana dal) 1 tbsp, fried
Garlic flakes 6
Method
Prepare the masala paste by tossing the dry masala in pan and grinding to smooth paste. Do not add much water; the consistency of paste should be thick. Now take the capsicum cut the top and deseed them. Take small quantity of filling and fill each capsicum generously. Repeat same with all the capsicums. Keep the stuffed capsicum aside.
Heat oil in a pan add the mustard seeds (rai), red chillies, curry leaves, onions and tomatoes and let it cook for a while. Add salt, Jaggery and the remaining filling and 1 cup of water. Cook for 1 -2 minutes and add the stuffed capsicum. Cook till the gravy thickens and the capsicum goes tender, serve hot with chapattis or rice.
Topics: Curries-Gravy-Vegetable Recipes | No Comments »