Blogging fever, it is everywhere! I am super pleased to present this recipe for Capsicum Tomato Curry for many reasons. First and foremost, it came as a surprise, a very pleasant one. 🙂 Second, it is contributed by my brother-in-law, Vivek Yellapragada. Third, I learnt something new about the said BIL; that he is an excellent cook. Fourth, I can use this post to browbeat my assorted brothers and sisters into contributing recipes to the blog. 😛 (The in-laws are contributing and my own family is not…. blah blah blah. :D)
Jokes apart, I was very pleasantly surprised to get this recipe via a WhatsApp message from my Sis. I was reading the message casually (as I am wont to do with WhatsApp messages), when I did a double-take on reading the line “Vivek’s wants to contribute a recipe to your blog”.
I am often at my wits end on what to do with Capsicum apart from the Besan Wali Shimla Mirch ki Bhaji (Capsicum Zunka) or then the ubiquitous Alu-Shimla Mirch. Truth be told, I am not too fond of this veggie and so don’t try too hard to find ways to use it.
Vivek’s recipe for the Capsicum Tomato Curry turned out to be simple and delicious. In fact, the verdict from my father and brother is that “it is better than the curry we usually make”. So, here is looking forward to more recipes from you, Vivek!
How to Make Capsicum Tomato Curry
Time: 45 Minutes
- Capsicum or Shimla Mirch – 6 Large
- Tomato – 1 Large
- Onion – 1 Large
- Grated Coconut – 3 tbsp
- Udad Dal – 1 tsp
- Chana Dal – 1 tsp
- Mustard Seeds – 1/2 tsp
- Cumin Seeds – 1/2 tsp
- Red Chilli – 1
- Red Chilli Powder – 1/2 tsp
- Turmeric – 1/4 tsp
- Asafoetida – A Large Pinch
- Oil – 2 tbsp
- Salt to Taste
Method to Make Capsicum Tomato Curry
- Cut the capsicum in half.
- Discard the seeds inside.
- Chop the capsicum into 1/4″ pieces.
- Chop the tomato to fine pieces.
- Peel and chop the onion into small pieces.
- In a wok or kadhai, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add udad dal and chana dal.
- Stir-fry till the dals are golden brown.
- Add the cumin, asafoetida and whole red chilli.
- Stir-fry for a few seconds.
- Add the chopped onion and fry till the pieces start to turn brown.
- Add the tomato pieces and stir-fry till the tomato pieces are stewed.
- Add the capsicum and mix well.
- Over medium heat, stir-fry the capsicum till it is soft (loses the crunch).
- When the capsicum is cooked, add the turmeric powder, red chilli powder and salt.
- Mix well.
- Turn off the heat.
- Add the grated coconut and mix well.
- Serve the Capsicum Tomato Curry hot with rice or rotis.
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