Three colour capsicum , collecting this or rather remembering to buy during the weekly shopping is a big task although i have a beautiful recipe with me from Sharmis passion . No tomato is the highlight of this Kurma. i remember blogging that i had made this during Guests visit . Time flies quickly. Only now i had time to make this for Blog purpose and a second time for my family too . My Husband’s usual comment that you cook tasty food only when guests come is proved . Still i have to make Mysore Masala Dosai and Tiffin Sambhar to complete that menu i had cooked when friends arrived . It is rare to have guest nowadays. All of us are busy and i remember inviting friends every weekend many years ago and we too had the opportunity to visit friend’s houses. Sometimes weekends we would not have not even cooked anything at home. Those were days when each one of us entertained and that was the only priority in life .
This Kurma or gravy is easy to make and also equally tasty .We can use the same base but vary the taste by adding vegetables like Palak or potatoes too. It depends on our creativity.If spices are used mildly we can get that white colour in our Gravy .
- Tri colour Capsicum -1 each
- Onion – 1 tbsp
- Red Chilli powder- 1/2 tsp
- Garam masala Powder- 1/4 tsp
- Salt – to taste
- Oil -1.5 tsp
- Coriander leaves -a handful
- Cumin seeds -1 /2 tsp
- Kasoori Methi -1 tsp
- Coconut – 2 tbsp
- Sesame seeds – 3 tsp
- Peanuts -1 tbsp
- Cashewnut -1 /2 tbsp
- Roast all ingredients one by one till golden brown and grind in a mixer with little water .
- The result must be a smooth paste.
- Dice the vegetables .
- In a pan add oil and then add onion saute well.
- Then add capsicum and again fry well.Keep them aside.
- In another pan add oil and add jeera.
- When it crackles add the coconut paste and little water.
- When it boils add Red chilli powder and Garam masala Powder .
- Add required salt.
- Let it simmer . Finally add the capsicum mixture and give a toss.
- Garnish with coriander leaves and Kasoori Methi.
Serve with Roti.