Capsicum in Spicy Peanut Gravy / Shimla mirch ka salan

 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

Tamarind – marble size

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.