Eating the same veggies with same spiced up curry makes me bored especially as I am an ardent lover of Chapati. My taste-buds proposes me to try different variety of curries or sabjis in my daily menu. Thus you can see many posts on Curries & Sabjis in my site. I can give you easy to make quick recipes as well as the hard core ones. Not only you can try these recipes, but you can encourage non cooking members of your family to try the easy ones. This way they will be helping you in your difficult times. One such easy recipe is Tomato Capsicum Curry. I think there are hardly few people who dislike the taste of tomato. Tomato is a very special vegetable which is filled with water content and its juice easily blends with salt and other spices. Both Tomato and Capsicum are fast cooking vegetables. Hence you can make curry in less time.
This Tomato Capsicum Curry is very simple to make with few ingredients. I learnt this from my mother, which she prepares slight sweetish. Here in my home sweet curries are less preferred. So I add little amount of jaggery to it. One can totally avoid it, if you dislike the sweetness in curry. In this curry I have not used onion also. You can add that if you prefer, but do it just before adding the Tomatoes. Adding onion to this curry gives entirely different taste. Do not use the sour Tomatoes as it makes the curry very sour to taste. It is better to use the big long type of Tomatoes. I used green colour capsicum, you can use yellow one also. I don’t prefer the red coloured capsicum in this curry as the tomato also is red in colour. Adding Groundnut-Roasted Gram powder gives thickness to the curry & also enhances the taste. Almost in all North Karnataka style Curries they use this powder. I usually prepare beforehand & store it in an airtight container; you can keep this for a month & use it to the other curries also. So try and enjoy this simple Tomato Capsicum Curry.
Tomato Capsicum Curry Ingredients:
- Green Capsicum – 2
- Tomatoes – 2 medium sized
- Chilli Powder – 1 tsp
- Turmeric Powder 1/2 tsp
- Jaggery – 1/2 tsp
- Groundnut + Roasted Gram Powder – 2 tsp (Roast the Groundnut slightly & cool. Add Roasted Bengal gram to it & coarsely powder it in mixer grinder)
- Coriander Leaves
- Oil – 1 Tbsp
- Mustard Seeds – 1/2 tsp
- Cumin Seeds or Jeera – 1/2 tsp
- Curry Leaves – 7 to 8
Preparation time: 20 minutes
Serves: 3 – 4
How to Make Tomato Capsicum Curry:
1. Wash Tomatoes & Capsicum; chop them into 1 inch size pieces or square shape.
2. Heat Oil in a pan, add Mustard Seeds once they splutter, add Cumin Seeds. Then add Curry Leaves.
3. Now add chopped Tomatoes, Turmeric Powder and fry for few minutes or till the tomatoes become soft. Now add Capsicum and fry for a minute. Add 1 cup of water to it and cook for about a minute by closing the lid. The vegetables should slightly change colour, but they should not become too soft, should be little crunchy.
4. Then add Chilli Powder, Jaggery and Salt; cook for a while. Finally add the Groundnut + Roasted Gram Powder to the Curry. This gives thickness to the Tomato Capsicum Curry and also enhances the taste. Cook for a minute more so that the curry begins to thicken. Switch off the flame and garnish with Coriander leaves. Serve this Tomato Capsicum Curry with Chapati.