Capsicum Masala
Like many things from that remarkable city of my youth,Hyderabad,this dish too entered our home or kitchen,to be precise.It became an all time favourite and now reigns as a family legacy.
A hint of masala, the delicious flavour of coconut ( that must have hooked the Kerala genes!),the combination of onions,tomatoes , and fresh coriander leaves gives the capsicum a bright twist.A sure hit with hot phulkas,chapathis or a simple vegetable pulao or rice.
Ingredients
Fresh green capsicums. 5 or 6 med size ,cubed and reseeded
Onions 2 juliene cut
Tomatoes 4 cut into small cubes
Ginger garlic paste 2 tsp
Coconut half
Cloves 2
Cinnamon a bit
Cardamom 2
Bengal gram dhal/ channa dhal 1tb spoon
Sesame seeds 1tb sp
Ground nuts 1tbsp
Red chilli powder 2tsp
Coriander powder 3tsp
Salt to taste
Fresh coriander leaves,a bunch
Oil to fry
Method
Grate and roast the coconut in a tsp of oil till brown.Dry roast channa dhal,sesame seeds and ground nuts separately. Care should be taken to roast the sesame seeds well as otherwise the masala can taste a tad bitter.Grind it all along with cloves,cinnamon and cardamoms.Grind it quite smooth without adding water.
Heat oil in a pan and fry the onions brown.Add ginger garlic paste and sauté for a while.Bring in the tomatoes,simmer and close the lid for a while.Stir and add the dry powders.keep it closed ,alternately stirring until the oil separates. Now add the capsicums, stir and take in the coconut mixture along.Mix it all well,with a few bits of coriander leaves ,and cook on a slow flame until the capsicums are cooked and the dish well blended in a semi liquid gravy.Garnish well with coriander leaves.
