Capsicum curry is my sister's speciality. I learnt it from her and it is very easy to prepare and tasty too.
Few do not like because of its watery nature, but it is worth due its nutritional value.
Capsicum is also called as "Pepper".
The misleading name "pepper" (pimiento in Spanish) was given by Christopher Columbus upon bringing the plant back to Europe. At that time peppercorns were a highly prized condiment. Today, the term "bell pepper" or "pepper" or "capsicum" is often used for any of the large bell shaped capsicum fruits, regardless of their color. In British English, the fruit is simply referred to as a "pepper", whereas in many Commonwealth of Nations countries, such as Australia, India, Malaysia and New Zealand, they are called "capsicum".
Ingredients:
Capsicum - 5 or 6
Onions - 2
Curry Leaves - Few
Green Chilli - 3
Oil - 2 Tsp
Turmeric Powder - 1/2 Tsp
Mustard Seeds - 1/4 Tsp
Salt - As required
To Grind:
Red Chilli - 5
Urad Dhal - 1 Tsp
Channa Dhal - 1 Tsp
Coriander Seeds - 2 Tsps
Coconut - 6 Tsps
Method:
- Cut Capsicum into small pieces.
- Cut Onion and green chilli into small pieces.
- Dry fry Red Chilli, Urad Dhal, Channa Dhal, Coriander Seeds and Coconut.
- Grind the above.
- Heat oil in a pan, splutter mustard seeds.
- Fry onion, curry leaves and green chilli.
- Add cut capsicum pieces and add the ground powder.
- Add turmeric powder and salt.
- Fry until capsicum it is cooked and water disappears.
- Once done serve with hot rice or chapati.
Nutritional Value:
- Rich in Protein, Vitamin A,C
- Helps to reduce blood pressure, cholestrol
- Good for treating colds and fevers
- Good for diabetics
