Capsicum Masala (शिमला मिर्ची मसाला, సిమ్లా మిర్చి మసాలా) is cooked in a coconut masala which has a balanced combination of the essential four S’s being sweet, spicy, salty and sour. So when the bell pepper gets cooked in this masala it forms an enticing combination. This recipe is very easy to cook.
The coconut masala is very versatile and you can customize based on your own taste. Also you can substitute bell pepper (referred to as capsicum or simla mirchi in India) with okra (lady’s finger), brinjal (eggplant) or even potatoes.
Regional Dish: Goa, Kerala, Andhra Pradesh, Karnataka, North India
Cuisine Style: Andhra Prades| Cooking Time 45 mins | Take it with Rice/ roti| Type Curry| Shelf Life: 2 day| Quantity: 4Servings.
Appx. Nutritional values calculated for 1 serving:
Calories (120Kcal), Carbohydrates (15g), Protein (1g), Fat (6g)
• 2 big capsicum/ bell peppers
• 1 medium onion
• ¾ cup shredded coconut
• 1 Tbsp. tamarind paste
• Coriander leaves (garnish)
• 1 tsp. Mustard seeds
• Asafetida (a pinch)
• Salt as needed
• oil as needed
Ingredients to roast
• 1 tsp. urad daal ( white lentil)
• ½ tsp. coriander seeds
• 1/4 tsp. Fenugreek seeds
• ½ tsp. sesame seeds
• ¼ cup peanuts/ground nuts
• 3-4 red chilies
1. Wash all the capsicum/bell pepper thoroughly, chop into bite size pieces and keep aside. (not too small)
2. Peel the onion and chop it into small pieces. Chop the coriander leaves and keep aside.
3. Roast all the ingredients in little oil on low flame one by one and keep them aside to cool.
4. Grind the coconut along with red chillies, salt, tamarind paste and water.
5. Half way through add the roasted ingredients and grind it to a smooth paste. Add water as required. The paste should be a little thick and not too watery.
6. Method: Heat oil in a thick bottom pan, add mustard seeds and let it splutter. Next add the asafetida and mix.
7. Add the diced onions and sauté until it is semi cooked.
8. Increase the heat and at this point add the chopped capsicum. Stir well.
9. After the capsicum is cooked, add the ground masala, salt, jiggery and mix well. Sprinkle water in between and keep mixing as required.
10. Cover with a lid, stirring in between. Once the masala is cooked, stream in little bit oil. Mix and garnish with chopped coriander leaves.
11. This can be served as a wonderful accompaniment with rice or rotis