Capsicum Gravy is a good side dish for Chapathi and fried rice. It’s unique in the sense that it has white gravy than the regular tomato based gravy. A paste made out of sesame seeds, ground nut, cashews and coconut serves as the base. Sesame seeds provides nice nuttiness to this dish, and hence the uniqueness, which goes really well with the crunchy spicy bell pepper. Perfect for the cold winter holidays.
Enjoy with hot chapathis or parathas.
Capsicum - 2 - preferably colored ones(as they look pretty)
Onion - 1/2
Red chili powder - 1/2 tsp
Garam masala - 1/4 tsp
Black pepper powder - a pinch - I didn’t use any
Sesame seeds - 3 tsp
Peanuts - 1 tbsp
Cashews - 1/2 tbsp
Coconut - 1/8 cup
Dry roast sesame seeds until it browns lightly.
Dry roast peanuts until it roasts.
Dry roast cashews till it lightly changes color.
Turn off the heat and roast the coconut in the same warm pan.
Grind the above mixture with water to a smooth paste.
In a pan, take some oil and roast the cubed capsicum and onions until done. They should have a nice crunch to them.
Set it aside. In a pot make tadka. Add the ground mixture, red chili powder, garam masala and some pepper powder. Add some water to get it to gravy consistency. Let it boil. Adjust the water if the mixture thickens(it also thickens after cooling down). Add salt and little sugar. Add the sautéed capsicum and onion. Bring it to a boil and turn off the stove. Garnish with some cilantro.