Capsicum Gravy Recipe

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.

Nutritional info

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1 Cup "For Gravy:"(61.0 gm) Onion(Diced)
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1 Cup(86.0 gm) Tomato(Diced)
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6 No.(9.0 gm) Garlic
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2 Tsp(3.0 gm) Dhania Seeds
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2 Tsp(2.0 gm) Red Chilly(Chopped)
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2 Tsp(4.0 gm) Green Chilli(Chopped)
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1/4 Tsp(1.0 gm) Salt
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2 Tsp(7.0 ml) Oil
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As Required(50.0 ml) Water
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1/2 Cup "For Bhaji:"(115.0 gm) Capsicum(Diced)
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1/2 Tsp(0.46 gm) Coriander Leaves(Chopped)
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1/4 Tsp(0.93 gm) Rai
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1/4 Tsp(0.59 gm) Jeera
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1/4 Tsp(0.6 gm) Haldi
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1/4 Tsp(1.0 gm) Salt
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1 Tsp(3.0 ml) Oil
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As Required(50.0 ml) Water
  • 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.