A different, delicately spicy and palatable Capsicum gravy with the fusion of North and South Indian style. The roasted sesame seeds, coconut and peanuts with other spices make it a delightful side dish to tickle your taste buds. A two in one side dish that serves as best companion for Rice, Rotis and Phulkas...
CLICK HERE TO SEE THE RECIPES OF CAPSICUM PEANUT CHUTNEY, STUFFED CAPSICUM RINGS, HOT N SPICY CAPSICUM MASALA
Pre time: 15 mins
Cooking time: 15 mins
Serves: 4
Ingredients for making Tri Colour Capsicum Masala Gravy:
Red,Green and Yellow Capsicums 1 each (Cut in to small squares)
Oil 3 table spoons
Finely chopped onions 2
Tomato puree 2 tb spoons
Green chillies slitted 1
Garlic ginger paste 2 tea spoons
Clove and Cinnamon crushed 1/2 tea spoon
Cumin seeds 1/2 tea spoon
Red Chilli Powder 1 1/2 tea spoon
Turmeric Powder 1/4 tea spoon
Salt to taste
For roasting and powdering:
Coriander seeds 3 tea spoons
White sesame (Til) seeds 2 tea spoons
Red chillies 2 or 3
Grated coconut 3 tb spoons
Roasted peanuts 2 tb spoons and Cashews 3
- Dry roast the coriander seeds, red chillies and sesame seeds till nice aroma comes.
- Transfer them to a bowl.
- Then dry roast the coconut till the colour changes.
- Add all the roasted items together with the roasted peanuts and grind to powder.
- Keep aside.
How to make Tri Colour Capsicum Masala Gravy?
Heat a pan with Oil. Saute it with cumin seeds.
Fry the onions till golden brown.
Add all the powders given under ingredients with required salt and stir for a while.
Transfer the chopped capsicum pieces in to the pan and mix well.
Keep the flame in medium and fry for few minutes.
See to it that the capsicum pieces are not cooked to soft. Let them stay crunchy.
Add the tomato puree and mix well.
Now add the powdered stuff also and stir for few seconds.
Pour two or three cups of water in to it.
Let them to boil till the gravy thickens and oil separates.
The spicy and aromatic gravy is ready now.
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