Capsicum curry with fennel seeds

I have been meaning to send in a recipe for a while! Finally got around to measuring b4 cooking yesterday! Here’s the recipe for a capsicum curry. I add 1/2 teaspoon fennel seeds to the masala when I make this sabzi with rotis.

Ingredients:

  • 2-3 big green peppers, diced
  • 1 medium onion, chopped fine
  • 1-2 tablespoons oil for sauteing
  • Salt to taste

For the masala:

  • 1 tablespoon grated coconut
  • 1 tablespoon hurigadale (roasted bengal gram)
  • 1.5 teaspoon sesame seeds
  • 1/4 teaspoon jeera (cumin seeds)
  • 3 red chillies
  • 1/2 inch piece of ginger
  • 1 big clove of garlic
  • 1/2 a teaspoon fennel seeds (saunf)

How to make it:

  1. Prepare the masala first so you can pop it into the pan when the veggies are done.
  2. Roast all the ingredients for the masala in a dry pan on low heat for about 5 minutes.
  3. Put the roasted ingredients into a processor and grind into a powder.
  4. Saute the peppers in the oil for about five minutes, until semi soft. Add salt, mix.
  5. Add the powdered masala to the cooked veggies and saute for a couple of minutes more.
  6. Garnish with finely chopped coriander leaves. You can add red chilli powder to make it spicier.
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Rating: 4.5/5 (2 votes cast)
Capsicum curry with fennel seeds, 4.5 out of 5 based on 2 ratings
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