Mahadeva's Bhaga Sasthra
186. Capsicum Curry
Ingredients :
| Water | - ¼ padi(for cooking capsicum) |
|---|---|
| Capsicum | - 9 palam |
| Gingely Oil | - 2 palam |
| Mustard Seed | - ⅛ palam |
| Black Gram | - ¼ palam |
| Bengal Gram | - ⅛ palam |
| Cooked Pigeon Pea | - 2 spoon |
| Tamarind | - 1 palam |
| Water | - ⅛ padi |
| Powdered Salt | - ¾ palam |
| Karima Powder | - ½ palam |
| Grated Coconut | - 5 palam |
- 1. Heat the water required for cooking capsicum in a vessel which has not become sticky by frequent cooking. Remove the stem and cut the capsicum into small pieces.
- 2. Put the capsicum into the boiling water and close it with a lid and allow it to cook. When it is 3/4th cooked take it from the fire and discard the water.
- 3. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it. Then temper with mustard seed,pigeon pea,bengal gram as described in the recipe.
- 4. Add the cooked capsicum to this and stir nicely. Add the cooked toor dal to the capsicum and close it with a lid for 5 minutes. Take the water and tamarind in a lead coated vessel and squeeze the pulp without any seed or residue.
- 5. Add this tamarind water to the curry and cook until all the water is absorbed. Then add salt,karima powder and grated coconut to the curry and mix nicely. An alternative method is that we can use juice from 2 lemons instead of tamarind water and add it before adding the coconut and serve.