Capsicum in Peanut Masala

Capsicum is my favourite vegetable. I'm not sure what attracts me the most; its colour, taste, smell, shape....Mmmmm... I guess everything about it:) Best thing about capsicum is they taste so good in cooked form as well as raw. My hubby always tease me saying anytime/day/month/year one thing you will always find in our fridge is Mr.Capsicum. And why not? They can make any dull dish look so colourful and cheerful.

Capsicum in Peanut Masala

Here is a simple recipe of Capsicum Curry cooked with Peanut Paste. Its very simple dish and takes hardly anytime to prepare. What more, it looks and at the same time tastes fabulous.

Capsicum in Peanut Masala served with Rice and Tender Mango Pickle

Ingredients:
2 cups Capsicums, cut into small pieces
1 Onion, finely chopped
2 Green Chillis, chopped finely
1/2 inch Ginger, crushed
2 tbsp Coriander leaves, chopped finely
1 tsp Jeera/Cumin seeds
1 tsp Mustard seeds
1 tsp Urad Dal
Few Curry leaves
Salt to taste
1 tbsp Oil

To Roast & Grind to smooth paste:
1 tbsp Coriander seeds
1/2 tbsp Urad Dal
2-3 Red Chillies
1/2 tbsp Chana Dal
1 tsp Jeera/Cumin seeds
1 inch Cinnamon
2 Cloves
2 Cardamoms
3 tbsp Roasted Peanuts
1 tbsp Oil

Capsicum in Peanut Masala

Method:
Roast all the ingredients above in a tbsp of oil in medium heat for 1-2 minutes and grind them to smooth paste adding very little water.
Heat oil in a pan and add mustard seeds, cumin seeds, urad dal and fry them till they splutter.
To this add curry leaves, crushed ginger, chopped green chillies and fry.
Then add the chopped onions and saute them till transparent.
Add chopped capsicum and salt to taste and fry for 4-5 minutes. Make sure that capsicums retain their crispyness.
Add the ground paste, little water and mix well.
Cook for 3-4 minutes in medium heat.
Garnish with chopped coriander leaves and serve hot with rice or roties.

Capsicum in Peanut Masala served with Rice and Tender Mango Pickle