|
|
Pure Vegetarian Site
|
| Shylaaskitchen | Nutrition | About Us | Photo Gallery| Recipes | |
Capsicum Delight
Ingredients
1.The way this dish comes out depends largely on the way the onions, the
capsicums, and the tomatoes are cut. The onions are to be cut long and thin. The
capsicums are to be cut long and thin too. Remove the seeds before cutting
capsicums. The tomatoes on the other hand, are to be cut real small and fine.
2.Heat oil in the kadai and once hot, add a pinch of Asafoetida (Hing), a pinch
of turmeric powder, 1 tb spoon each of jeera, mustard seeds and urad dal. Put
the cut onions into the kadai now. Keep sauting till the onions turn light
brown. Now, put the finely cut tomatoes, 2 tb spoons of sugar, 1 tb spoon of
Chili powder, 1 tbsp of garam masala , 2 tb spoons of tomato ketchup, and
add salt to taste. Keep sauting again for another 5 to 7 minutes. Now, close it
and place it aside.
3.Heat some oil in another kadai and put the finely cut capsicums into it.
Cover the kadai and cook over low flame. Keep sauting it to avoid capsicum
sticking to the bottom of the kadai. Cook for about 10 minutes.
4.When once cooked, add the contents on the other kadai into this and mix
well. Use two ladles to mix so that capsicums don't get mashed. Once thoroughly
mixed, taste it and if you find it a bit spicy, add a little butter to make it
mild.
5.Cut coriander leaves very fine and sprinkle them over the dish.
Serve with hot rotis.
