Capsicum Onion Special In Semi Dry Besan Msala Curry | known as Capsicum Zunka in Maharashtra and Besan Waali Simla Mirch in Rajasthan A palate tingling tangy vegetable dish and ideal in lock down. COMES HANDY WHEN THERE IS SHORTAGE OF VEGETABLES and is a welcome change to our daily roti daal sabzi
INGREDIENTS
Shimla Mirch 1 Large size
Onion 1 Large size (For making one inch big cubes)
MUSTARD OIL 1 1/2 Tbsp
onions for gravy 2 medium size
tomatoes for gravy 2 medium size
ginger garlic paste 1 Tsp
curd 1/2 cup
green coriander or dry coriander powder 1 Tbsp
jeera 1/2 Tsp
mustard seeds 1/4 Tsp
methi dana 1/4 Tsp
saunf 1/2 Tsp
haldi 1/2 Tsp
kitchen king masala or garam masala 1 /2 Tsp
salt 1/2 tsp or as per your taste
PROCEDURE
1.Saute the cubes
2.Add coriander powder to curd and keep aside
3.After taking out the sauted cubes , add jeera,mustard seeds, methi dana and saunf to the remaining oil in kadahi
4.After they are lightly brown ,add onion and sprinkle one pinch salt stir a while and cover for 30 -40 secs till onions are light brown and little transparent, add ginger garlic paste and stir for a few secs then add tomatoes and cover for a few secs uncover and add 1/2 tsp salt and 1/2 tsp haldi and mix again till they are nicely cooked and blended
5.Add DHANIYA curd and mix and cover again till curd is little cooked and blended with onion tomato gravy
6.Then add one tbsp besan,1/2 tsp kashmiri chili par, 1/2 tsp kitchen king masala, fry and mix well then add 1/2 cup water and mix and cook till an uniform gravy is formed
7.Add sautéed cubes mix and cover for 40 secs, till a nice thick gravy is formed
Dish is ready ,enjoy
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