CAPSICUM MASALA (CAPSICUM VEGETABLE IN ONION TOMATO GRAVY)

Capsicum Masala is a simple and nutritious, slightly sweet gravy. This is a dish which my mom had loved years ago, when she had visited Shimla through a tour. Many of her co travellers too has loved this particular vegetable. Well, these ladies asked the chef for the recipe and he thankfully obliged.

This is how the Capsicum Masala reached our kitchens! Little did I know then, that one day I would be writing a blog and publishing recipes! Particularly this one! I myself created the measurements for the same with guidance from my mom (mom’s in those days would say… Oh! You have to do all by guesswork! But thankfully when it comes to our traditional recipes, my mom gives me perfect measuremts as she’s a pro at making them!).

In this recipe I have substituted jaggery for sugar, as I feel it is a better option healthwise. Those who have to avoid sugar, can always opt for some stevia instead and make a less sweeter version of this vegetable.

For more such delicious recipes, do go through the the following recipes too……

1) Shimla Mirchi Panchamrut

2) Vaatane Ananasa Shaak

3) Besan Simla Mirch Ki Sukhi Sabji

4) Bataata Nu Shaak

5) Paneer Chatpata

Here is the recipe for the delicious Capsicum Masala…..

INGREDIENTS :

• 3 Capsicums (Shimla Mirchi /Green bell peppers) ……. Chopped
• 3 Onions…… Chopped
• 2 Tomatoes…… Chopped
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 2 tsp Corriander Powder
• 1 tsp Cumin Powder
• 3 tsp Jaggery….. To be adjusted
• Salt to taste

For The Tempering :

• 2 tbs Oil
• 1/2 tsp Mustard Seeds
• 1/4 tsp Asafoetida

METHOD :

1. To make the Capsicum Masala, first chop the capsicums into medium size cubes. Chop the onions and tomatoes finely.
2. Heat a saucepan and add the oil. Add the mustard seeds.
3. As soon as they splutter, add the asafoetida.
4. Add the chopped onions and saute till they turn translucent. Add the turmeric powder, red chilli powder, corriander powder, cumin powder and a little salt. Mix well.
5. Now add the cubed capsicums and saute. Add a little water. Cover and cook for a while.
6. When the capsicums are almost half cooked, add the chopped tomatoes and mix well. Add some water if required at this stage. Cover and cook on low to medium heat.
7. When the vegetables are fully cooked, add the jaggery and salt to taste. Add some water if required to get a medium thick gravy.
8. Serve the delicious Capsicum Masala with hot phulkas, or rotis or with some Daal Tadka and steamed rice.
9. Serve some Phodi and cooling Paalak Raita as accompaniments.