CAPSICUM MASALA GRAVY

      

 INGREDIENTS

 

CAPSICUM-  4 NOS MEDIUM SIZE

 

 

INGREDIENTS TO GRIND

 

ONIONS- 2 NOS

 

TOMATOES-  2 NOS

 

GARLIC CLOVES- 4 NOS

GINGER MINCED- 1 TSP

 

CORIANDER SEEDS-  1 1/2 TSP

 

CUMIN SEEDS-  1/4 TSP

 

CLOVES- 3 NOS

 

 

OTHER INGREDIENTS

 

OIL- 1 TBSP

 

BAY LEAVES- 1

 

CINNAMON- 2 NOS

 

CHILLI POWDER- 1 TSP

 

TURMERIC POWDER- 1/4 TSP

 

GARAM MASALA POWDER- 1/2 TSP

 

COCONUT GRATINGS- 1 1/2 TBSP

CASHEW NUTS- 6-7 NOS

 

SALT TO TASTE

KASOORIMETHI- 1 TSP

METHOD

 

Wash and chop capsicums to cubes and keep it aside. In a pan heat 4 tsp of oil and fry the chopped veggie till it turns little soft and switch off.

 

Grind all the ingredients cited in the column "to grind "to fine paste using little water.

 

Grind coconut gratings and cashews to thick paste and keep it aside.

In a pan heat oil and add bay leaf,cinnamon and add the ground paste ,salt ,turmeric powder,chilli powder,and fry till the raw smell of the paste goes off.

Transfer the fried capsicum to the gravy and simmer in mild heat.

Now add the coconut and cashew paste over this and don't boil too long after adding the coconut paste.

Garnish with crushed dried kasoori methi and serve.