A common curry made in an unusual style. Looks elegant, tastes awesome.
I always get fascinated with coloured bell peppers and can’t resist myself put in my trolley while in supermarkets.Coloured veggies come with their own benefits. Not only it makes dish looking attractive, but also provides loads of vitamins.
I had tried bharwa capsicum, capsicum aloo,pepper corn masala..But this variation of simla mirch bumped me while navigating through manjula’s kitchen.I cut off some ingredients as I really didn’t have them and substituted some, the curry came out superbly delicious. I made it in a gravy form if you want you keep it dry. Just omit adding water.
Bell peppers coloured 3 big sized
Desiccated coconut 2 Tablespoon
Sesame seeds 1 Tablespoon
Onion medium sized 1
Garlic cloves 4-5
Ginger ½ inch piece
Tomato 1medium sized
Turmeric powder 1 teaspoon
Red chili powder 1 tablespoon
Cumin and mustard Seeds 1 teaspoon
Oil 2 Tablespoon
1. Dry roast peanuts,sesame seeds and desiccated coconut on pan for 2 mins. Grind them to a powder and keep it aside.
2. Cut bell peppers in 1 inch sized pieces and roast them in frying pan with little oil. Keep it aside.
3. Heat a pan. Pour oil and get it heated. Temper it cumin-mustard seeds.
4. Add onions and once it gets translucent add ginger and garlic. Let it cook for 2-3 minutes stirring contiously.the paste will start leaving oil and aroma.
5. Add spice powder we made. Add tomato, turmeric, red chili powder and salt stir well.
6. Now add roasted bell peppers and stir well. Cook for 5 mins.
7. Garnish with coriander and serve with chapattis or rice.