For the second day of cooking with Capsicum under 1 Vegetable 3 dishes, I have a Capsicum Coconut Curry. This has been in the draft for so long that I almost forgot about it. I picked up capsicum only for this draft and wanted to make different varieties.
A few months ago, we ended up picking capsicum every time we did vegetable shopping. So we always had this stocked. One of the occasions, when I was wondering what else to make, Amma suggested this recipe that she saw in a Telugu TV show. she made a note because it was so different from the usual way we make capsicum. Later I was even surprised when Pavani had made the same. Imagine she posted this way back in 2014, I really can’t believe it!
Anyway, we have made this couple of times, only I never came around posting this.
Capsicums – 2 medium, chopped into big pieces
Coconut paste – 3 tbsp
Green Chilies – 2 nos slit
Red Chili powder – 1 tsp
Fresh ground Coriander powder – 1 tsp
Ginger Garlic paste – 3/4 tsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1 tsp
Turmeric a pinch
Salt to taste
Oil – 2 tsp
How to make the Curry
Heat oil in a nonstick pan, add the cumin and mustard seeds and once the seeds start to splutter, add the green chilies and ginger garlic paste. Cook for 1 min.
Add the coconut paste, turmeric and red chili powder. Mix well and cook for 2~3 minutes, stirring continuously.
Add the capsicum pieces, salt, and some water. Cover and cook till the pieces are tender.
Add the fresh ground coriander powder, mix well and cook for another 2 minutes. Serve with rice or roti.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM This goes for the June Week 2, Cooking from Cookbook Challenge Group.