Capsicum Masala Curry

Just the way we make Stuffed Brinjal, we make this in the same style except we add yogurt to this dish...This goes very well with Bagara Rice or any Pulao or Vegetable Biryani. But, I always liked this with those small capsicums found in India because they are so thin and have fresh taste in them. I don't like the ones found here, but something is better than nothing.

My friend Nandy came back from India and we asked him to come over for dinner. He said he wanted to come by 6.30 pm and I had just 45 mins to make these two dishes. so I quickly made these two dishes for our dinner. My friend like Capsicum Masala very much and kept on praising.

You'll need...

3 capsicums/shimla mirch/green bell peppers, chop each one vertically into 4 or 5 pieces
1 large onion, chopped
1 small tomato, chopped
4 tbsp oil or more
1/2 cup each mint and coriander, chopped
1 cup yogurt, beaten
salt to taste
1/4 tbsp turmeric
water

For Masala:
1/2 cup coconut
1/4 cup each of Sesame Seeds, poppy seeds, coriander seeds
1 tbsp jeera

1. Heat oil and fry peppers until light brown. Remove and keep them aside.
2. Fry onions until brown in the same oil and add tomatoes and fry them for 2 mins. Next add green chillies, turmeric and mix.
3. Roast the masala items and blend them with salt and water. Add the masala paste to the above onion mixture and add desired amount of water to get the consistency you want. (Remember if gets thick after cooling down). Keep mixing as it tends to stick to the bottom.
4. Add mint, coriander, yogurt (beat well with little water) and add to the curry and cook for about 10 mins.
5. Add capcisums and salt and cook for another 5 minutes.

Remove and serve hot.

It tastes better the next day, so if you are expecting guests next day, you can make it one day before and store in the refrigerator and reheat it just before serving.