Capsicum tomato curry

Follow your instincts. That's where true wisdom manifests itself. ~ Oprah Winfrey

This recipe i prepared like a side dish for Egg pulao. Intially I thought make some kurma type for the pulao. But I dont have those ingredients. When i opened my fridge, i took note of vegetables and searched for the recipes.I came across capsicum tomato curry from the following site http://www.sailusfood.com/2010/05/24/capsicum-tomato-curry/. So I thought to give a shot. It is so nice. After i made the curry, immediately i left the comment on the sailus page.

Ingredients

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Capsicum - 1 ( chopped length wise)

Tomato - 1 ( nicely chopped)

Onion - 1 (nicely chopped)

Ginger-garlic paste - 1/2 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 1/4 tsp

Garam masala powder - 1/4 tsp

Roasted Peanut powder - 1 tbsp

Roasted Sesame powder - 1 tbsp

Coriander leaves for garnishing

Water - 1 cup

Cumin seeds - 1 tsp

Oil

Salt to taste

Red chilli powder as per taste

Method

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1. Heat oil in the pan. Add some cumin seeds. Once they are roasted, add onions. When they are trying to change colour, add turmeric , ginger-garlic paste and fry nicely.

2. Now add capsium and fry nicely. After a minute add tomatoes to it and let it cook without lid until they are nicely cooked. Now salt, red chilli powder, coriander powder, garam masala powder and mix nicely. Let it cooked for 5 - 6 minutes on a medium flame.

3.Once they are nicely cooked, add water to it and cook for another 10 minutes or until  you see the gravy thickens.

4. Now add the roasted groundnut and sesame powder and cook for 5 more minutes more.

5. Later switch off the flame and garnish with coriander leaves. It goes well with rice or chapatis..