Sauteed green bell pepper simmered in onion tomato gravy provides a delightful and palatable experience to taste buds. this capsicum curry goes well with rotis or rice undoubtedly.
To make the base puree, heat 2 tsp oil in a frying pan.
Add 6 cloves of garlic, 2 tsp dhania, 2 tsp chopped red chilli and 2 tsp chopped green chilli.
Sauté and further add 1/2 cup diced onion, 1/4th tsp salt and 1/2 cup diced tomato.
Pour in a little water, cover and allow it to cook.
Once cooked, take off the flame, blend to get a puree like consistency and keep aside.
To make the capsicum gravy, take a fresh frying pan at a low flame and heat 1 tsp oil.
Add 1/4th tsp rai, 1/4th tsp jeera and sauté.
Once jeera starts crackling, add ½ cup diced capsicum, 1/4th cup previously made base puree, 1/2 tsp salt, 1/4th tsp haldi and ½ tsp coriander leaves.
Pouring in a little water allow it to cook.
Once cooked, take off the flame and transfer to a serving bowl.
Serve hot with chapatti or rice.