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Capsicum Masala [ Normally
served with Puri, Roti & Chapatti]
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Ingredients:
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Capsicum
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2 Nos
Big
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Onion
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1 Big
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Bangalore
Tomato
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1 Small
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Ginger
garlic paste
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½ tsp
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Turmeric
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2 Pinch
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Red
chilly/Dhania Mix (Powder)
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1 small
tsp
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Garam
Masala (Ready Mix)
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¼ tsp
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Clove /
Cinnamon Mix
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2 Pinch
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Jeera
(Whole)
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1 tsp
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Salt
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To
taste
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Oil
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2-3 tbsp
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Curry
Leaves
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5-6 Nos
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Coriander
Leaves (chopped)
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1 tbsp
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Tip :
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*
Red Chilly & Dhania Powder mix :: 100 : 150 gms.
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* Grind
equal portion of Clove & Cinnamon mix Store in Air Tight container – 10
gms
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Method :
· Wash the capsicum remove the stem, seeds & cut into small pieces.
· Chop Onion into fine pieces (thin& small), Chop tomato into small
pieces.
· Place Kadai /wok, heat Oil, add jeera, let it splutter add the chopped
onions & fry till pink.
· Lower the flame, add chopped tomatoes, ginger-garlic paste mix well.
· Add turmeric, Red chilli / Dhania powder, Garam Masala &
Clove-cinnamon powder & Salt to taste (approx ½ to ¾ tsp)mix well.
· Now add chopped capsicum and mix well cover and cook till half done.
· Add half cup water, curry leaves & chopped coriander leaves and cook
till gravy thickens.
Tip : Cooking in low flame tastes better.
