Name: Cococut Capsicum Curry recipe by Kalyani S at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Capsicum - 300 gms (or 2 large ones); Onions - 1 medium finely chopped; Tomatoes - 1 large or 2 medium; Peas - 2 handfuls; Salt - to taste; Garam Masala - 1 TBSP; Red chilli powder (Kashmiri Variety) - 1/2 TBSP; Coriander and lime juice - to garnish; For the gravy masala:; Coconut - 1/2 cup (freshly grated); Cloves - 2; Cinnamon - 1/2 inch piece; Red chillies - 2; Kashmiri Chillies - 3; Coriander seeds - 2 TBSP; Jeera - 1/2 tsp

Ingredients Serving: 4

Capsicum - 300 gms (or 2 large ones)
Onions - 1 medium finely chopped
Tomatoes - 1 large or 2 medium
Peas - 2 handfuls
Salt - to taste
Garam Masala - 1 TBSP
Red chilli powder (Kashmiri Variety) - 1/2 TBSP
Coriander and lime juice - to garnish
For the gravy masala:
Coconut - 1/2 cup (freshly grated)
Cloves - 2
Cinnamon - 1/2 inch piece
Red chillies - 2
Kashmiri Chillies - 3
Coriander seeds - 2 TBSP
Jeera - 1/2 tsp

Instructions

Stage 1 : Dry roast all the 'to grind' ingredient except coconut one by one on a low flame. Cool and grind with coconut to a smooth paste
Stage 2 : Chop onions, capsicum ; blanch peas in slightly salted water for 10 mins. Drain and keep aside. Saute capsicum in a separate pan in 1 - 2 tsp of oil and keep aside (ensure the bell pepper retains the crunch)
Stage 3 : In a non stick pan, heat oil. Splutter cumin seeds. Add onions and fry for about 4 to 6 mins till they turn pinkish brown, Add salt and the ground masala paste and fry till the raw smell disappears.Now add finely chopped tomatoes
Stage 4 : Add the blanched peas, dry masala powders (cumin + garam masala + red chilly). Check for salt. Add 1 tsp sugar or jaggery (the original recipe had jaggery too which I used). Once the oil leaves the sides, add the sauteed bell pepp
Switch off, transfer to a serving bowl, garnish with remaining coriander and lemon juice and serve warm with rotis or any indian bread or steamed rice

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