Simla Mirch Ka Salan - Capsicum/bell Pepper Curry

simla mirch ka salan - capsicum gravy

simla mirch ka salan- which is adapted from mirch ka salan ,the recipe originated from Hyderabadi cuisine and there spicy green chillies are fried in oil and cooked in a coconut peanut based gravy.simla mirch is nothing but bell pepper/capsicum in hindi.here i made the recipe in my own version as i did not took sesame seeds and peanut seeds.

I used red ,green ,yellow bell peppers in this recipe for making it more colorful and for some texture.Saute the roughly chopped capsicum or bell pepper in oil separately and then add it to the gravy.i ground the paste made from coconut,tomato and onion and then proceeded.You can adjust the level of red chilli powder upto your spice level.

If you are using peanuts and sesame seeds,then roast it in a dry wok and then make a paste along with coconut and then add it to the gravy.Here in this version ,you need roughly chopped onions and finely chopped onions,one for making paste and another for saute.Some use yogurt in this recipe,i made this with tamarind pulp along with 3 teaspoons of finely chopped tomato/1 small tomato is enough for this recipe.My measurements here serves upto 4 members ,so you can able to follow as it is.

I shared the picture of this recipe few days back in Instagram and some of my ingredient shots from this post.If you are in Instagram,follow me there for more updates.i always want to capture fresh produce and i capture it with more enthu than recipes one.

after seeing so many desserts here,i think its time to share some savory post and i immediately pen down this recipe as it was lying in draft for past two months.I made this before diwali and due travel and other issues , i cant able to update the recipes inbetween.But now i think am able to make regular blogging as usual,will try:)

simla mirch ka salan

gravy recipe made with bell pepper and tangy sauce

• bell pepper/capsicum - 3 nos diced into cubes
• onion - 3 nos
• tomato - 1
• turmeric powder - 1/4 teaspoon
• red chilli powder - 1 teaspoon
• coriander powder - 1 teaspoon
• coconut - 1/4 cup
• curry leaves - as needed
• mustard seeds
• black gram seeds
• fenugreek seeds
• dry red chilli - 1
• tamarind pulp - 4 teaspoons
• salt - to taste
• oil - as needed

Instructions

1. Heat 2 teaspoon of oil in a kadai and saute the capsicum or bell pepper for 2 to 3 minutes and then remove them.
   
2. heat another 2 teaspoon of oil in a kadai and add 1 roughly chopped onion and saute it till it get soft and then add finely chopped tomato and saute it.
   
3. Finally add the coconut and mix it well.cool the mixture and then make a fine paste from it.
4. Now heat 2 tablespoons of oil in the kadai and mustard seeds,fenugreek seeds,black gram seeds,dry red chilli and curry leaves.Once all splutters,add finely chopped onion and saute it till it get done.
5. Now add the paste which we ground before and saute it well till oil separates.
6. Add tamarind pulp and water to it and boil it till it begins to thicken.Add salt in this stage and mix it well.
7. Now add the capsicum which we saute before and lower the flame.Wait till the oil separates and switch off the flame.