As I have mentioned so many times, capsicum is one vegetable, that I always have in my fridge, it is a very versatile vegetable and so many dishes can be made with it. It pairs beautifully with so many vegetables, it takes less time to cook and most importantly, can be chopped in minutes. For today's curry I have cooked the capsicums with some roasted peanut and sesame seeds powder which gives a nice taste and flavor to it. It's again an easy one, very ideal for those busy weekdays and goes well with both rice and rotis..
Need To Have
- Capsicum - 3, diced
- Onion - 1 medium, chopped
- Tomato - 1 medium, chopped
- Turmeric Powder - 1/4 teaspoon
- Red Chilly Powder - 1/2 teaspoon
- Mustard Seeds - 1/2 teaspoon
- Cumin Seeds - 1/2 teaspoon
- Raw Peanuts - 3 tablespoons
- White Sesame Seeds - 1 teaspoon
- Curry Leaves - 10
- Salt to taste
Dry roast the peanuts and sesame seeds, cool, peel the peanuts and make a coarse powder with it and the sesame seeds.
Heat some oil, add the mustard and cumin seeds, when it starts spluttering, add the onions and saute till it turns pink, then add the capsicum and saute for 2 minutes.
Add the tomatoes, turmeric and chilly powders and salt, mix for one more minute, cover and cook till the capsicum is cooked. Now add the ground powder, mix for another 2 to 3 minutes till everything comes together. Finally mix in the curry leaves and switch off.
If you get roasted and peeled peanuts, it saves time, also while roasting the sesame seeds, cover with a lid, it prevents the sesame seeds from popping all over.