Like chillies, bell peppers are also members of the capsicum family. They range in color from green through to orange, yellow, red and now the latest fancy color in US markets is purple.
The most common varity we see in Nandyala region is green bell peppers. They have refreshing juicy flesh and crisp texture. And unlike mature bell peppers yellow and red, they do not have a sweet flesh.
This following, traditional recipe from Andhra Pradesh, India suits green bell peppers and is quite easy to prepare, tastes good.
Green Capsicum, Tomato and Onion
Recipe:
2 or 3 green bell peppers or capsicums,
1 small onion
1 tomato
- cut them all into small pieces.
For gravy:
1 cup of roasted peanuts, skins removed
1 tsp red chilli powder
2 tbsps of tamarind juice
2 small pieces of jaggery or tsps of sugar
2 cloves, small cinnamon stick, 1 tsp of cumin (jeera)
1 tsp of salt.
Grind all the above into a smooth paste by adding half cup of water.
Sometimes I substitute peanuts with toasted sesame seeds and sometimes I combine both peanuts and sesame seeds for different tastes.
Preparation:
In a pan, add one teaspoon of oil, when it is hot, add jeera (cumin) and mustard seeds. When they start to dance, add the cut bell pepper, tomato and onion pieces and saute them. Add the prepared peanut paste and half cup of water and mix them together. Don’t dilute the gravy too much. Taste the gravy and add jaggery, salt and red chilli powder if needed. Cook for 10 to 15 minutes on medium flame, covered, stirring occasionally, till the bell peppers become tender and gravy thickens.
This capsicum curry tastes great with rice and with chapati.
Capsicum in peanut sauce with rice ~ Our meal today.
