CAPSICUM CURRY

This is a nice and spicy curry which you can accompany as a side dish. It also blends well with white rice and roti. Its so simple and takes lesser time as cooking and chopping capsicum is a easy job.

Ingredients:

1. Capsicum chopped (any colour or mix together) -  1 cup

2. Red chilli powder - 1 tsp or as required

3. Salt - according to taste

4. Turmeric powder - 1/2 tsp

5. Besan/ gram flour - 1 tbs

6. Oil - for cooking

Seasoning :

1. Mustard seeds - 1 tsp

2. Jeera - 1/2 tsp

3. Curry leaves - 1 twig

4. Urud dhal - 1 tsp

Method:

1. Chop  capsicum into medium size pieces. Remove all the seeds.

2. Heat oil in a pan. Once  oil gets heated add mustard seeds, jeera, urud dhal and curry leaves.

3. Once they got popped, add chopped capsicum to the pan and saute well until the oil and the seasoning gets coated well.

4. Close the pan with the lid. Cook in the slow flame itself. Open the lid and keep stirring then and there to avoid turning black.

5. Continue the process for 5-7 minutes. Add 1/4 cup of water to the pan and allow to cook softely.

6. When few spoons of water available in the pan add salt, mix well. Add besan powder sprinkling on top the cooked capsicum and keep stirring without leaving your hands to avoid sticking.

7. Keep frying until the besan cooks well and the raw smell goes and the colour of the besan changes slightly.

8. Transfer to a serving bowl. Serve this authentic curry with rice and roti.

optional :- you can add lemon juice on top of the curry before serving.

                  You can even add even tamarind juice before adding besan flour to the curry.