Capsicum masala

                      

Ingredients

for nuts & seeds paste:

• 2 large onions 
• 1 inch ginger 
• 4 to 5 garlic 
• 3 tbsp coconut
• 2 tbsp peanuts
• 1 tbsp white sesame seeds
• 1 tbsp coriander seeds
• 2 tbsp oil
• 1 tsp tightly packed seedless tamarind
• ½ to ⅔ cup water for grinding

Other ingredients:

• 2 tbsp oil
• ½ tsp mustard seeds
• 7 to 8 fenugreek seeds/methi dana
• 7 to 8 curry leaves/kadi patta
• 1 small to medium tomato, ⅓ cup tightly packed chopped tomatoes
• 200 to 250 grams capsicum/green or red or yellow bell pepper or 4 to 5 medium sized capsicum, about 2 cups sliced capsicum
• ⅛ tsp turmeric powder/haldi or 2 to 3 pinches
• 1 tsp red chili powder
• ½ tsp garam masala powder
• 1 to 1.25 cups water
• salt as required
• 1 to 2 tbsp chopped coriander leaves for garnish (optional)

Method

prepping veggies:

1. rinse and slice the capsicums. make medium width slices. not too thin or thick. remove the seeds also. you can even cut the capsicum in small squares. chop the onions, ginger and garlic & tomatoes.

preparing the nuts & seeds spice paste:

1. in a pan, heat 2 tbsp oil. add 2 tbsp peanuts, 1 tbsp sesame seeds, 1 tbsp coriander seeds and 1 tsp poppy seeds (optional).
2. on a low flame fry these nuts & seeds for 3 to 4 minutes.
3. then add 1.5 tsp chopped ginger and 1 tsp chopped garlic.  for a minute.
4. then add 1.25 cups chopped onions. stir very well.
5. saute the onions till they turn translucent or a light brown. add a pinch of salt, so that the onions cook faster.
6. next add 3 tbsp desiccated coconut. stir again very well.
7. on a low flame, continue to stir and saute for 7 to 8 minutes, till the coconut turns golden. the whole mixture should turn light golden or golden.
8. let this roasted mixture become warm or cool down completely. then add the mixture in a grinder jar. also add 1 tsp tightly packed seedless tamarind.
9. grind to a smooth paste with ½ to ⅔ cup water. keep this masala paste aside.

preparing the gravy:

1. wipe the pan in which we sauteed the nuts & seeds and add 2 tbsp oil. heat the oil and then add ½ tsp mustard seeds.
2. when the mustard seeds crackle, add 7 to 8 fenugreek seeds & 7 to 8 curry leaves. Fry for a minute.
3. then add ⅓ cup tightly packed chopped tomatoes.
4. sprinkle a pinch of salt for the tomatoes to cook faster.
5. stir and saute the tomatoes till they soften and become pulpy.
6. now add the sliced capsicums/green bell peppers.
7. on a medium flame, stir and saute the bell peppers for about 3 to 4 minutes.
8. lower the flame and add the ground nuts and seeds paste.
9. add ⅛ tsp turmeric powder or 2 to 3 pinches and 1 tsp red chili powder. stir very well.
10. saute for about 2 minutes on a low flame. do stir as the paste can stick to the pan.
11. add 1 to 1.25 cups water. stir very well.
12. add ½ tsp garam masala powder.
13. stir and simmer the capsicum masala gravy on a low to medium flame for about 15 minutes or till the capsicum slices are cooked. you can keep the capsicum slightly crunchy if you want.
14. when you see oil specks on top, the gravy is done. do stir at intervals when the gravy is getting simmered.
15. serve capsicum masala hot with chapatis, parathas or rice. if you want you can garnish the capsicum masala curry with some coriander leaves.