Capsicum curry is very delicious with peanuts, sesame seeds and coconut. It doesn't contain too many spices. It is very simple for everyday cooking.
3 Capsicum/Bell peppers/Simla Mirch in different colors. I took red, yellow and green.
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
3-4 garlic cloves
a pinch of hing
a few curry leaves
For spice powder mix
1/4 cup of peanuts
1-2 tbsp of sesame seeds
1 tbsp dry coconut powder
1 tbsp besan/chickpea flour
1 tsp coriander cumin powder
1/2 tsp or more red chili powder
1/2 tsp dry mango powder
1/4 tsp turmeric powder
salt(you may adjust the salt at the final stage of curry)
Cut bell pepper into small pieces.
Cut garlic cloves into small pieces or crush them.
Dry roast peanuts, sesame seeds and besan separately.
Coarsely powder the peanuts and sesame seeds.
Mix peanut sesame powders, coconut powder, besan, red chili powder, coriander cumin powder, dry mango powder/aamchur, turmeric powder and salt in a bowl. If there are any lumps just break them. and keep this aside.
Place a skillet on medium heat with 1 tbsp of oil in it. When the oil is hot add mustard seeds followed by cumin seeds, garlic, hing/asafoetida and curry leaves. Keep stirring. Add cut bell peppers and saute for 1 minute. Then spread the spice powder on top of the capsicum/bell pepper. Cover and cook on low medium until the capsicum is cooked. You may check a couple of times in between. You may add a little oil if the curry looks too dry. Sprinkle with cilantro when it is done. The end product should not be mushy. It should be little dry. You may enjoy with rice or chapati.
Be flexible with nuts and seeds for your preference.
Capsicum/bell peppers are good source of antioxidants and vitamin C.
Peanuts, sesame seeds, coconut and besan contain proteins and good fats.
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