BELL PEPPER CURRY
This recipe was from my friend. We were invited for dinner to their house and she made this curry served with rotis. It tasted so good. She used green peppers but I tried it at home with yellow, orange and red peppers. They tasted good too and the curry was colorful.
INGREDIENTS
Bell peppers-3.
Onion- 1 large.
Ginger-garlic paste.
Salt as per taste.
Chili powder -1 tablespoon.
Garam masala- 1 teaspoon (optional).
Tamarind juice, 1 tablespoon.
INGREDIENTS FOR GRINDING
Peanuts, handful, roasted.
Sesame seeds, 1 tablespoon, roasted.
PREPARATION
Cut the bell peppers into small, thin strips. I have taken out the seeds of the bell peppers but the seeds can also be left. Chop the onion into small pieces. Heat a kadai with some oil and put the chopped onions and sauté them for 2 minutes and then add the bell peppers and ginger-garlic paste and sauté them till the bell peppers is cooked but not too soft. Then add the ground peanut and sesame paste, chili powder, salt, tamarind juice, and garam masala and add 1/2 cup of water. Cook them closed for 5 minutes on a low flame until the curry thickens up, then add curry leaves and cilantro on top and serve.
This recipe was from my friend. We were invited for dinner to their house and she made this curry served with rotis. It tasted so good. She used green peppers but I tried it at home with yellow, orange and red peppers. They tasted good too and the curry was colorful.
INGREDIENTS
Bell peppers-3.
Onion- 1 large.
Ginger-garlic paste.
Salt as per taste.
Chili powder -1 tablespoon.
Garam masala- 1 teaspoon (optional).
Tamarind juice, 1 tablespoon.
INGREDIENTS FOR GRINDING
Peanuts, handful, roasted.
Sesame seeds, 1 tablespoon, roasted.
PREPARATION
Cut the bell peppers into small, thin strips. I have taken out the seeds of the bell peppers but the seeds can also be left. Chop the onion into small pieces. Heat a kadai with some oil and put the chopped onions and sauté them for 2 minutes and then add the bell peppers and ginger-garlic paste and sauté them till the bell peppers is cooked but not too soft. Then add the ground peanut and sesame paste, chili powder, salt, tamarind juice, and garam masala and add 1/2 cup of water. Cook them closed for 5 minutes on a low flame until the curry thickens up, then add curry leaves and cilantro on top and serve.
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