Capsicum Masala

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.