Friday, July 27, 2012

Capsicum masala

Capsicums are well known for their bitter flavor. One important thing which must be kept in mind while cooking them is that they are delicate by nature. Thus, they must not be cooked in steam by covering the lid. They will break down if they will be overcooked. Next, its taste develops when cooked on the low flame. So, cook capsicum masala by following these instructions and enjoy eating it with boiled rice or chapatti.

  • Half tablespoon oil
  • Quarter teaspoon of mustard seeds (rai)
  • Half teaspoon of cumin seeds (jeera)
  • Four to five curry leaves
  • Two small sized onions, finely chopped
  • Salt as per taste
  • Quarter teaspoon turmeric (haldi)
  • One teaspoon ginger garlic paste
  • Three Bell peppers or capsicums
  • Half teaspoon of coriander powder
  • One teaspoon of grated coconut
  • Half teaspoon of red chili powder
  • Fresh coriander leaves
Preparation process:
Heat the oil and add mustard seeds, cumin seeds and curry leaves. When they start popping, add onions and fry till they change their color. Add all other remaining ingredients except fresh coriander leaves and cook on low flame till capsicum becomes tender and soft. Garnish with fresh coriander leaves and serve hot with chapatti.

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