I make this curry often mimicking my mom's version of capsicum curry. I am sure my mom makes this curry with the regular green capsicum and eggplant. I found that this curry is suitable for those festival days and also for parties as this looks colorful on the buffet table!
For Day 3 of Week 1 of BM #31, here is the recipe..
Yellow Capsicum, cubed 1 cup
Orange Capsicum, cubed 1 cup
Red Capsicum, cubed 1 cup
Turmeric 1/4 tsp
Salt as needed
Seasoning (Oil 1 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Mustard seeds 1/2 tsp, Curry leaves few)
To Grind -
Sesame seeds, Roasted 1 Tbsp
Coconut Powder 1 Tbsp
Peanuts, Roasted 2 Tbsp
Coriander seeds, Roasted 1 tsp
Dry Red Chillies, Roasted 2-3 (or as needed)
Method Of Preparation -
In a heated Kadai/wok add oil and the rest of the seasoning. After the mustard seeds pop, add the chopped capsicum and let it cook until cooked through.
Meanwhile Grind the ingredients listed under 'To Grind' to a fine powder and set aside.
Add salt and turmeric to the cooked vegetables. Sprinkle the ground masala powder.
Mix well and remove from fire after a few minutes.
Serve hot with Rice/Roti.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31.
Preparation Time 25 min