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Saturday, October 5, 2019

Capsicum Gravy Curry

The final dish of the week under the theme 'easy side dishes' is this yummy curry where capsicum is cooked in a spicy, flavorful gravy made with peanuts and sesame seeds. This gravy happens to be my personal favorite and can be used as a base for other vegetables as well. The base is perfect without being nauseatingly cloying and the powder can be prepared in advance. The peanut and sesame seeds combo add body to the gravy and tastes rich without the addition of any cashews / nuts or cream which happen to be a constant presence in such gravies. 

2 to 3 tsp. oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1 big onion, finely chopped / 1/2 cup minced onion
1 big or 2 small tomatoes, roughly chopped
1/2 inch ginger piece
1 green chili, finely minced
A pinch of turmeric powder
1 big sized capsicum (I had slightly more than 1 cup chopped capsicum.)
Salt to taste
Chili powder to taste
A pinch of sugar //stevia (optional)
3/4 cup water or as needed
Ingredients for the paste:
1/2 tsp. coriander seeds
1/2 tsp. cumin seeds
1 tsp. white sesame seeds
1/4 cup toasted and skinned peanuts

1. Heat oil in a pan and add mustard seeds and cumin seeds. When the mustard seeds start to splutter, add onions and saute on low heat until they start to brown.
2. Mean while, toast coriander seeds, cumin seeds and sesame seeds together and saute until the coriander seeds start to change a shade of color. Transfer them to a plate and let them cool. If not using pre-toasted peanuts, place them in a microwave safe bowl and toast for 5 to 6 minutes, giving short breaks in between to avoid burning. Or toast on stove-top in a pan on low flame. Let them cool and rub between your palms and remove the skins. Grind all the ingredients together to a fine powder.
3. Grind tomatoes, ginger and green chilli in a blender. If not able to run the blender, use a little quantity of water to grind.
4. Add the above tomato paste and turmeric to the onion pan and cook until it slightly thickens.
5. Next add capsicum pieces and salt. Cook until capsicum is almost done. 
6. Add the peanut mixture powder from step 2, chili powder, sugar if using and water. 
7. Continue to cook on low flame stirring intermittently. Taste and adjust any seasonings if needed. Also adjust the water quantity if needed to form a gravy with consistency on a slightly thicker side. Cook until the gravy thickens, about 6 - 8 minutes.
8. Serve it hot with rotis / phulkas. 



vaishali sabnani said...

Wow ! That is surely a beautiful vibrant looking dish ! Simple but very flavourful curry , and a new one for me . The combo of sesame and peanuts is ultimate .

Srivalli said...

We normally have the ground peanut, sesame powder handy and add it to many of our Andhra curries. It surely helps in giving that extra zing! Lovely side dish and enjoyed all your easy dishes of the week!

Harini R said...

I also love the peanut-sesame powder combo and use it regularly both in dry and gravy curries. This gravy with capsicum sounds very flavorful and is a winner hands down!

Pavani said...

That capsicum curry looks sooo good Suma. Love the gravy with peanuts & sesame seeds - so easy to make too.

Rafeeda AR said...

The gravy looks super creamy and love the color too... looks the makhan gravy without the richness... lovely recipe...

Amara’s cooking said...

That's such a colourful and flavourful curry Suma, love the addition of peanuts and sesame seeds.