Wednesday, June 11, 2014

Peanut Capsicum Masala ( No Onion/ No Garlic)

I like trying new dishes every now and then and if it's easily with very less ingredients, I don't give it a miss. I saw this recipe in a regional cookery show and found it interesting. Its a Jain Recipe as it doesn't include onion or garlic in it. I love capsicums too and that's always available in my fridge. The main ingredients here is capsicum( bell peppers) and peanuts. We had this for breakfast the other day with hot chapati's and everyone loved it. It was as usual a busy morning as my kid had to rush to school and hubby to office. Since my mom was with me that day, she took hold of the kitchen work and insisted me to take a picture. I love her support. Thank u Ma :)

Peanut- Capsicum Masala

Capsicum( Bell  Peppers/ Shimla Mirch) - 2 medium sized- diced 

Roasted Groundnuts/ Peanuts - 2 tsp

Sesame Seeds( white) - 1/2 tsp

Fried gram (putani)- 2 tsp

Oil- 1 tbsp

Mustard seeds - 1/2 tsp

Cumin( jeera) seeds - 1/4 tsp

Few curry leaves

Red chilli powder - 1 tsp

Sambar (curry) powder - 1 tsp

Fresh grated coconut - 2 tbsp

Tamarind paste - 1/2 tsp

Salt to taste


1. Dry roast the peanuts and sesame seeds separately and allow it to cool.

2. Make a paste of coconut, fried gram (putani), tamarind, sesame seeds and roasted peanuts.

3. Heat a tbsp of oil in a wok and prepare the seasoning with mustard seeds, jeera and curry leaves.

4. Add Chopped capsicum and saute it for a minute. Pour little water and allow it cook. Don't overcook the capsicum. Let it be half cooked.

5. Add red chilli powder, sambar powder and the prepared coconut- peanut paste.

6. Pour water as per your required consistency and cook till done. Add salt to taste.

Note: After adding coconut and peanut paste, gravy starts thickening very fast. Cook it in a low flame and add more water if required. Keep stirring.

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