CAPSICUM MASALA WITH A TOUCH OF TAMARIND JUICE

Ingredients

  200 gm green capsicum, chopped into medium size pieces
  1 big tomato, remove the pulp and cut into small pieces
  1/2 tbsp of chilli powder.
  Pinch of turmeric powder
  salt to taste
  2 tbsp oil
  10-12 curry leaves for tempering
  1/2 tsp mustard seeds for tempering
  1/4 tsp cumin seeds(jeera) for tempering
Lemon sized tamarind soaked in hot water and juice taken out.Store in a seperate bowl.
2 small green chillies cut into small pieces
1 medium size onion cut into long pieces
1/2 tbsp ginger garlic paste
1 tbsp coriander leaves(optional)
  1 tsp sugar.
  1/2 tsp fenugreek seeds.

Procedure

Heat oil in a cooking vessel, add mustard seeds,cumin seeds,fenugreek seeds and let them pop. Add the cut onions,small green chillies,turmeric and salt. Saute for 2-3 mints.Add ginger garlic paste and saute for another 3 mints. Now add fresh curry leaves, dry chillies and saute for a few secs. Add the cut tomato pieces,chilli powder and mix. Cook for 5 mts on low flame by covering the lid.See that the tomato is cooked well before removing the lid.Cook till the oil seperates.Remove the lid and add the cut capsicum pieces to the above mixture.Now add the extracted tamarind juice and sugar.Cook for 5 mints on medium flame.You can add water if itstoo dry.

Note: Remember,never cover the lid when you have added capsicum or else the dish will become watery.Capsicum is a very tender vegetable and cooks very fast.Its really yummy.Eat to believe it.

Serve with rice or chapati. Never over cook this vegetable dish. You have to enjoy the juices of the vegetables when you eat this vege dish.

Courtesy: my friend Akkisetti Shyam