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 sweet flesh, which suit the curry preparations.
The following is a traditional recipe with green bell peppers from Nandyala, India. In peanut sweet and sour sauce, this beloved bell pepper curry is easy to prepare and tastes quite good.
Green Capsicum, Tomato and Onion
Recipe:
3 green bell peppers (capsicums)
1 small onion
1 big, ripe tomato
Cut the above vegetables into bite-sized pieces.
For gravy:
1 cup of roasted, unsalted peanuts, skins removed
1/2 tsp red chilli powder
2 tbsps of tamarind juice
2 tbsps of crushed jaggery or cane sugar
2 cloves, 1-inch cinnamon stick, 1 tsp cumin (jeera)
1/2 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 pinch each –jeera (cumin) and mustard seeds. When they start to pop, add the cut vegetables. Saute until they are half cooked. Stir in the prepared peanut paste and half cup of water. Mix well, taste the gravy and add jaggery, salt and red chilli powder if needed. Simmer 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.
