Masala Capsicum Curry

Appearance - Good
Smell - Cook capsicum on low heat to retain flavor and aroma
Taste - Good. If groundnut is used in excess, groundnut smell dominates
Rating - V liked it. Didn't sweat though :(

Never liked to cook capsicum :|
Never knew the reason why :(
But I knew V liked capsicum ;)
Decided to give it a try :)

When I was looking for recipes, I came across Veena's recipe under http://www.bawarchi.com/contribution/contrib1009.html

The side dish turned out really well. I subtracted the coriander as I didn't have any. Added 1 more tbsp of chilli powder Turned out awesome!!!

Image Courtesy :http://www.pbase.com/maruetea/image/40273066

Masala Capsicum Curry

Ingredients

2 capsicums cut into big square pieces
1 onion cut into big pieces
1/2 cup of fresh coriander (cilantro) - I didn't use it this time
1/2 cup of fresh grated coconut
1/2 cup of ground nuts
1 table spoon ginger garlic paste
1 1/2 tsp of coriander powder
2-3 green chillies
1 tsp of red chilli powder - added 2 to make it spicy.
3-4 tbsp of tamarind extract
1/4 th cup of oil - used less than this
1/2 cup of water
Turmeric and salt as much u require

Method :

1. Fry the onions with just one teaspoon of oil until the raw smell goes away. Roast the peanuts separately until they turn light brown and remove the skin later.
2. Grind everything together with little water (roasted groundnuts, onions, ginger garlic, coriander, coriander powder, green chillies, coconut, red chilli powder) and keep it aside.
3. Pour the oil in a vessel and fry the capsicum pieces until they turn color. Add the ground paste to it and cook it for some 5-6 minutes and then add tamarind extract as well as water and salt.
4. Cook it for 10-15 mins