This humble curry of assorted bell peppers, or capsicums as we call it, not only looks pretty but also packed with super flavors; the contrast of spiciness with sweet peppers does the trick!
I am not sure if it is only me or it happens to everyone! The vibrant colors of all these bell peppers boost my mood tremendously! Whenever I see them, I fall in love with them over and over again. Nature is just so unbelievably amazing with the creation of such assortments of colors, don’t you think so?
Today I thought of bringing a very simple family dish of mine which may not sound exotic but does not fall short in flavors whatsoever! It’s a regular capsicum curry which is zesty enough to linger in our mouth long after the meal.
Let me ask a very clichéd question here! Which color of bell pepper you like the most? I like yellow! There is definitely something special about the yellow peppers. At least I feel so!
Due to my insane love towards peppers, my hub tried to grow them in our tiny kitchen garden, but fell short of space! I can understand how frustrating it can be!
He gives so much effort to maintain and grow our kitchen garden within so much limited space that when all those hard work does not result into what we expect, it is indeed frustrating! But someday we dream of actually owning a real garden; someday!
It is already Thursday today and we have almost reached another weekend. WOW, this week was fast! I made this capsicum curry only on Monday for our dinner and it’s already Friday! Now I am feeling so numb even to understand if I should be happy for the weekend or sad that the week passed so fast!
This week was not too bad in terms of materializing the plans I had for our blog. I have couple of more items to tick off from this week’s to-do list and only then the mission will be accomplished. Wish me luck!
Before heading to the recipe, let me give you few final tips.
This Curried Capsicum Masala is not only super easy, but also super quick to prep and cook. Do not overcook the peppers as they will become too soft and mushy; there should be a bite to them.
You don’t have to use a combination of different colors of peppers; you can use only one or just two of them and get going. The spices I use here is not too overpowering so that we can still taste the sweetness of the peppers. Give this a try and lemme know how did you and your family like it! Deal?
- Green bell pepper – 1, large
- Red bell pepper – 1, large
- Yellow bell pepper – 1, large
- Onion – 2, medium [about 1 & ½ cup sliced onions]
- Curry leaves – 8 to 10
- Green chilli – 2 [adjust as per your liking]
- Mustard seeds – ½ tsp
- Cumin seeds – 1 tsp
- Coriander powder – 1 & ½ tsp
- Turmeric powder – ¼ tsp
- Red chilli powder – 1 tsp
- Garam masala – 1 tsp
- Cashew nuts – 8 to 10, roasted
- Freshly chopped coriander leaves – ½ cup (optional)
- Salt to taste
- Deseed and cut all the bell peppers into 1 inch chunks. Slice the onions thinly.
- Heat oil in a skillet and drop in the cumin and mustard seeds. Let them crackle for a minute. Then add the curry leaves. [Take care not to burn yourself as curry leaves splatters a lot when dropped in hot oil!]
- Next add the sliced onions and sauté them until soft and golden brown for about 10 minutes on medium heat.
- Add all the powdered spices – turmeric, coriander, red chilli and garam masala. Season with salt to taste. Add a splash of water and sauté the spices on high heat until oil resurfaces.
- Tip in the bell pepper chunks and give a good stir to mix all the spices with the bell peppers. Cover and cook for 5 minutes on low heat.
- In the meantime, dry roast the cashew nuts lightly and crush them into coarse powder. Set aside.
- Check if the capsicums are cooked but still retain a bite. Check and adjust the seasoning if necessary.
- Sprinkle the crushed cashew nuts and give a final mix.
- Scatter chopped coriander leaves and serve hot with chapatti (Indian flat bread).