Capsicum is one vegetable which is full of flavours. It can be used in so many different recipes. This recipe is taken from hyderabadi cuisine. It can be eaten with chapati or rice.
Shimla mirch ka salan
3 capsicum/shimla mirch, cut into strips or cubes
1/4 cup peanuts
1 tablespoon coconut
1 tablespoon sesame seeds
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp mustard seeds
1 tablespoon oil
1 tsp coriander powder
1/2 tsp red chilli
1/2 tsp turmeric
salt to taste
1 tsp tamarind paste
For ground paste
2 large tomato
1/2 inch ginger
1 green chilli
2 cloves of garlic
Dry roast peanuts, sesame, cumin, coriander, coconut and cumin seeds and grind them to coarse powder when they are cooled down.
Heat oil in a pan, add mustard seeds. Now grind all the ingredients under ground paste and add it to oil.
Cook till a nice aroma comes from it.
Add tamarind paste and cook till raw flavour is gone.
Add the coarse powder & spices and saute for 3-4 mins.
Now add capsicum,cook for few mins. The gravy should be thick. Add some coriander.
Serve hot with chapati or rice.