capsicum gravy


Capsicum                             2

Onion                                      1-big

Ghee                                        1 tbsp

Mustard                                for tempering

Jeera                                      for tempering

Tamarind juice                 2 spoons(dilute)

Turmeric powder            pinch

Salt                                         as required

Hing                                        small pinch

Chilli powder                    1 spoon

Dhania powder               ½ spoon

Coriander leaf                 little

Coconut scrapped        2 spoons

Jaggery                               small piece


  • Cut capsicum into small pieces and chop onion finely.
  • Heat ghee, add mustard and  jeera , allow to crackle.
  • Add capsicum, hing, chilli powder, dhania powder, salt, onion, tamarind water and turmeric powder.
  • Mix well and close with lid.
  • Once it is fully cooked, add coconut and jaggery.
  • Adding  half spoon of corn four dissolved in water is your choice(I did).
  • Mix well and serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s