ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
Capsicum is one of the vegetables which I like most. There will be a stock of capsicum in my fridge all the time. If we add capsicum to any dish, it will increase the taste of the dish with its nice aroma. Capsicum will get cooked very quickly; so, cooking process won't take much time. When the dish is almost done, add the capsicum and 5 - 6 minutes will be enough for it to get cooked!
I learned this curry recipe from my sister. It has a unique taste with the aroma of fenugreek seeds and capsicum. It will be a good combo with rice or rotis.
Preparation time: 30 minutes
1 medium size capsicum
1 medium size potato (Aloo)
Fenugreek seeds - 1 tbsp
Green chilli - 1
Ginger - 1 inch
Oil - 2 spoon
Salt to taste
Cut the capsicum and peeled potato into small pieces lengthwise.
Chop the green chilli and crush the ginger.
Heat the oil and roast the fenugreek seeds nicely. Add the chopped green chilli and potato pieces and mix it well. Mixing helps the potato pieces to get coated in oil they won't stick to each other.
Close the lid and cook the potato pieces. Saute occasionally to prevent them sticking to the bottom.
Once the potato pieces are almost done, add the capsicum pieces, salt and crushed ginger.
Cook for 4 - 5 minutes and switch off the flame.
Serve this curry with rice, roti or chapathi.
- Do not over cook the capsicum pieces anytime. It will be nice to eat when the capsicum is cooked without losing its crunchiness.
Sending this over to CWF - WS - FENUGREEK, an event with fenugreek varieties hosted by Priya of Now Serving.