Capsicum Stew Recipe

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Capsicum – 1/2 kg
Coconut – 1
Tamarind – 1 lime sized
Salt as per taste
Oil – 3 tblsp

To Season:
Mustard Seeds – 1/2 tsp
Asafoetida – a pinch
Cloves – few
Jaggery – as desired
Turmeric Powder – a pinch

To Powder:
Red Gram Dal – 1 tsp
Bengal Gram Dal – 1 tsp
Black Gram Dal – 1 tsp
Dhania – 1 tsp
Fenugreek Seeds – a pinch
Red Chillies – 6
Poppy Seeds – 6 tsp

1. Fry the poppy seeds without oil and then add the remaining powder ingredients.
2. Fry in a tsp of oil and grind them to a powder.
3. Cut the capsicums into 1 inch square pieces.
4. Scrape the coconut and add enough water to grind.
5. Strain to get the 1st extract.
6. Take three extracts and keep them separately.
7. Heat oil.
8. Add the seasonings and fry for a minute with capsicums.
9. Fry till it becomes soft in a reduced flame.
10. Add turmeric powder and the third coconut extract.
11. Allow it to boil and then pour the 2nd extract.
12. When the gravy is thick enough pour the first extract before removing from fire.
13. Boil for a minute.
14. Garnish with curry leaves.
15. Serve hot.

Feel free to comment or share your thoughts on this Capsicum Stew Recipe from Awesome Cuisine.

3 thoughts on “Cheese Corn Balls

  1. Praveen Kumar said on May 9, 2017 at 4:21 pm

    You can use standard Britannia cheese that you get in the super market.

  2. Radhika said on May 8, 2017 at 12:28 pm

    Which cheese did you use?

  3. Maniparna Sengupta Majumder said on September 29, 2014 at 1:34 pm

    Sounds delicious…will try it out sometime… 🙂

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