Capsicum Masala Curry Recipe

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Directions

• Grind grated coconut, green chilies, ginger, garlic to a fine paste and keep it aside.
• Chop capsicum into small pieces and chop onion and tomatoes into small pieces and keep it aside.
• Heat oil in a pan, add cumin seeds, when it splutters, add curry leaves.
• Add finely chopped onions, a little salt and saute until onions turn golden brown.
• Add chopped tomatoes, salt, and all the spice powder mentioned under "Spice Powder".
• Cook until tomatoes become mushy and if you feel, it is too dry, you may add 1 or 2 tbsp of water.
• Add the ground coconut paste and cook for 2-3 minutes and then add chopped capsicum and cover with lid and cook and stir in between.
• If needed sprinkle little water and cook
• Once cooked, add 1/4 cup of water and cook for 5 minutes on medium flame.
• Garnish with coriander leaves and serve hot as a side dish for rice, chapati, parathas or with flavored rice.

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Meghna Nath