Capsicum is called in India as Shimla Mirch ,
whereas in west it is know as peppers / Bellpeppers.
I like this vegetable a lot for its unique
flavor and mild heat ie ; spice level.
Capsicum is widely used veggie around the
world. There are green , red and yellow peppers. Check out my post on
Multicolour capsicum Pulov.
This gravy with the combination of flavorful
capsicum pieces in the creamy peanut sauce will be best combo with plain rice /
roti.
The ingredients list may seems long , well the
recipe was simple and quick to make. This recipe was some what similar to
Hyderabadhi Mirchi ka salan. Well , we can call it as shimla mirchi ka salan.
Salan means gravy / curry.
The crunch of the capsicum
pieces in the gravy was a notable one.
Requirements :
Capsicum – 1
Cummin seeds – ½ tsp
Oil – 2 tbs
Turmeric powder – ½ tsp
Onion – 1
Tomato – 2
Salt as required
For masala :
Ginger – 1” piece
Garlic – 5 – 6 cloves
Red chilli – 4
Sesame seeds – 2 tbs
Peanut / Groundnut – ¼ cup
Coriander powder – 1 ½ tbsp
Urad dhal / Blackgram dhal – 1 tsp
Cummin – ½ tsp
Grated coconut – 2 tbs
Pepper corns – 5
Method :
For masala :
Heat a spoon of oil , add the
cummin , pepper , sesame seeds ,urad dhal and saute till it crackles.
Add in the dry chilli , peanut
and roast.
Now , add the coconut and toss
once. Let it cool.
Grind it along with ginger ,
garlic , tamarind and with little water
to a fine paste.
Making of salan :
In the same pan , add the
remaining oil , add the chopped onion and saute till it becomes translucent.
Then , add the chopped tomato
and saute well.
Add the capsicum pieces and
saute once.
Now , add the grounded masala
and saute for two minutes.
Add about two cup of water and
required salt. Let it boil for five minutes or till the gravy thickens.
Take off from flame and serve.
Capsicum in spicy peanut sauce
is ready to serve.
Serve with roti , phulka or
plain Rice.
Note :
Don’t overcook the capsicum . It can be
sauteed separately and added at the last.
