Capsicum Curry

Volume

Serving for 4-5 people.

Ingredients

- 6 capsicums
- 2 tbsp oil + 2 tbsp oil
- 1tsp mustard seeds
- 2 tbsp urad daal
- 0.5 tsp turmeric
- 1.5 tsp salt
- 0.25 tsp asofoetida
- 2 tsp red chill powder
- 20 tsp bhajji bonda batter powder

Other Requirements

Sauce pan (with a lid) + ladel

Steps to Prepare

1. Cook the Curry

  1. Cut 6 capsicum into large cubish pieces and keep ready.
  2. In a large sauce pan, add 2 tbsp of oil, and allow the oil to heat up. Once the oil is hot, add 1 tsp of mustard seeds.
  3. Once the mustard seeds begin to sizzle, add 2 tbsp of urad daal, 0.5 tsp of turmeric, 1.5 tsp of salt, 0.25 tsp asofoetida and 2 tsp of red chilli powder. Add each of these ingredients in order, and stir for 30 seconds, after adding each. Once the red chilli powder has been added, tunr the flame to low, to prevent it from burning up.

  4. Add the chopped capsicum now and mix such that each piece gets well quoted in the seasoning. The flame can now be turned up higher so that the capsicum gets cooked well.

  5. After 10 minutes of tossing, once each of the pieces of capsicum is reasonably cooked, add 20 tsp of bhajji bonda batter. Mix this around thoroughly, so that all of the batter gets a little crisp and gets attached to different pieces of capsicum.

  6. Now spread the pieces of capsicum out across the vessel, so that surface area is maximised. This ensures that more of the capsicum and batter get cooked and crisp. Then close the lid on the curry for 5 minutes, with the flame on low.

  7. After 5 minutes, the curry should be well cooked. It can now be tossed a few ore times, taste tested and it should be complete.

Serve the curry as a side dish with any rice based dish.