Thursday, December 13, 2012

Bell Pepper Curry / Bell Pepper Stuffed with Masala

Okay, to be honest I am not an avid bell pepper fan. I mean I eat it if the pieces are the size of a peanut but anything bigger than that I tend to avoid it. But recently I had this amazing Bell Pepper (capsicum) curry at friend's place and happened to love it. So i decided to try it on my own.

Preparation Time: 15 mins

Cooking Time: 30 mins


1. Bell Peppers / Capsicum - 3 (diced for curry/ whole for stuffed recipe)

2. Onions - 1 large (diced)

3. Tomatoes - 2 (diced)

4. Mustard Seeds

5. Oil - 2 tbsp

 For the masala:

1.  Roasted Peanuts (skin taken off) - 15 gms

2.  Cumin seeds - 1 tea spoon

3.  Tamarind paste - 1/2 tbsp

4. Salt - to taste

5. Coriander Powder - 1 tea spoon

6. Red chili Powder - 1/4 tbsp

7. Crushed red pepper - 1/2 tbsp

8. Sugar / Jaggery - 1 tea spoon (optional)


1.  Take all the masala ingredients in a blender and blend till it gets to a paste consistency. If your blender is a delicate one as mine, add a little water, but make sure all ingredients are properly blended.

2.  Heat a wok and add oil to it. Once the oil is hot add the mustard seeds and cumin seeds.

3. Once the mustard seeds start to splutter add the onions and saute for 5 min on medium flame.

4. Once the onions are translucent add the ginger garlic paste and mix well until the raw smell of ginger garlic fades.

5. Now add the tomatoes and saute for another 5-6 mins on medium flame.

6. Once the onion and tomatoe mixture is soft, add the diced pepper.

7. Saute on medium-low flame till pepper pieces are tender and then add the ground masala and mix well.

8. If you would like your gravy to be creamier and thick leave it as it is else add a little water.

9. Close the lid of the wok and cook on medium flame for about 5 mins. Keep stirring once in a while.

10. Serve hot with rice or bread.

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