Capsicum Gravy for Rice-Chapati-Pulao
Andhra style Capsicum gravy is a simple dish which can be had as a side dish with plain rice, chapati, phulkas, parathas, pulaos and flavored rice like ghee rice, jeera pulao etc. It can be mixed with rice to make a simple and delicious one pot meal.
Ingredients
Ingredients needed
- 3 cups Capsicum/Bell Pepper chopped or 3 medium size
- 2 cups Tomato chopped
- 1 cup Onion chopped
- Salt to taste
Spice Powder
- 1-2 tsp Coriander powder
- 1/2 tsp Chilli Powder (or as required)
- 1/2 tsp Turmeric Powder
For grinding (masala paste for the curry)
- 1/3 cup Grated Coconut
- 2 inch Ginger
- 2 Green chillies
- 3 Garlic cloves
For the seasoning
- 2 tbsp Oil
- 1 tsp Cumin seeds
- 1 sprig Curry leaves
For Garnishing
- 2 tbsp Coriander leaves (finely chopped)
Instructions
Preparation
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Grind grated coconut, green chillies, ginger, garlic to a fine paste and keep it ready.
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Chop capsicum into small pieces. Chop onion and tomatoes into small pieces and keep it aside.
Method
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Heat oil in a pan, add cumin seeds, when it splutters, add curry leaves.
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Add finely chopped onions, little salt and saute until onions turn golden brown.
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Add chopped tomatoes, salt needed and all the spice powder mentioned under "Spice Powder".
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Cook until tomatoes become mushy. If you feel, it is too dry, you may add 1 or 2 tbsp of water. Since the tomatoes I used were juicy, I did not add water.
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Add the ground coconut paste and cook for 2-3 minutes. Then add the chopped capsicum and cook covered, stirring in between.
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If needed sprinkle little water and cook covered.
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Once cooked, add 1/4 cup of water and cook for a further 5 minutes on medium heat.
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Garnish with coriander leaves and serve hot as a side dish for rice, chapati, parathas or flavored rice.
Recipe Notes
This curry can also be mixed with rice to make a delicious one pot meal. You can serve with chips or papads or raitha as side dish for it.