Tuesday, April 23, 2013

CAPCICUM KURMA/ ದೊಣ್ಣ ಮೆಣಸಿನಕಾಯಿ ಗೊಜ್ಜು (Kannada language)


Capsicum - 2 large (sliced into thin pieces)
Paneer cubes- 1/2 cup
Green chilies- 2 long slit
Curry leaves- 3-4
Sesame seeds and Coriander leaves - to garnish
Ghee/ clarified butter - 3 tb sp.
Tomato- 2 sliced into big pieces
Onions- 1-2 sliced into big pieces
Ginger-garlic paste- 1/2 tb sp.
Red chilli powder/ paprika- 2 tb sp.
Coriander powder- 2 tb sp.
All spices powder- 1 tb sp. (optional)
Coconut milk - 1/2 cup
Slat to taste
Mustard seeds, turmeric and cumin seeds- to saute

  • Fry onions and tomatoes in a pan with 1 tb oil, along with ginger garlic paste, for 2 min on a low heat. Grind it to paste and keep aside.
  • In a large pan, heat ghee, sputter mustard seeds, turmeric and cumin seeds. Add curry leaves, green chilies and capsicum. Fry until capsicum is cooked.
  • Now, add grind paste, allow it to boil with very little quantiy of water. Once its cooked, red chilli powder, coriander powder, all spices powder and coconut milk. Salt it to required taste.
  • Once the coconut milk smell leaves, add paneer cubes at end and allow it to boil on low heat for next 10 minutes.
  • Garnish with either coriander leaves or sesame seeds and serve hot with rotis, chapatis or rice.

  • Coconut milk can also be included in "to grind list".
  • Half lemon juice/ lime can give a very good taste.
  • Only tomatoes could be added "to grind" and onions can be added along with capsicum.
  • Sesame seeds can be fried in ghee as well separately and can be used to garnish. I have also tried this. You should follow this if you are a ghee lover.
  • All spices powder is just the powder of cumin, cardamon, cinnamon, pepper and bay leaves.

Serves= 10 chapatis/ 2 people
Cooking time = 30 minutes


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