Enjoy something new & different to make your meal more delicious.
Ingredients
- Capsicum (bell peppers) – 2 (use a mix of red, green or yellow)
- Tomatoes – 2
- Onions – 2
- Ginger – 1/2 inch stick
- Garlic – 2 cloves
- Green chili – 1
- Salt – to taste
- Coriander powder – 1 teaspoon
- Turmeric powder – a pinch
- Kalaungi seeds – 1/2 teaspoon
- Olive oil – 2 teaspoons
- Coriander leaves – for garnishing
How to make tomato Capsicum Sauté
- Peel onions, ginger and garlic and grind along with green chili into a paste.
- Core, top, and slice capsicum into strips of about 3/4cm. Slice tomatoes into similar-sized pieces.
- Heat olive oil in a non-stick pan. When hot, add kalaungi seeds and let them sizzle. After 20 seconds, add onion-ginger-garlic-chili paste.
- Cook on medium heat for 5 minutes, move the paste around whenever it begins to stick to the pan.
- At this stage, the onion-ginger-garlic-chili paste would have turned light golden. Add turmeric powder, coriander powder, salt and mix well.
- Allow to cook another 2 minutes, stirring regularly. Sprinkle a few drops of water if it begins to turn too dry.
- Toss in capsicum and tomato slices into the pan. Sauté on high flame, stirring continuously, for 4-5 minutes or till done as you like it.
- Garnish with freshly chopped coriander leaves. Serve hot with parathas.
