capsicum sabzi | how to make capsicum curry for rice

capsicum sabzi – capsicums cooked in coconut and peanut gravy. Capsicum curry for rice roti chapathi. capsicum sabji recipe is prepared by peanut gravy, coconut and indian spices. More indian capsicum curry recipes are aloo capsicum, capsicum gravy for chapathi, capsicum fry, capsicum curry, bell pepper curry

capsicum sabji | shimla mirch recipe | capsicum recipe for rice

capsicum sabji

capsicum sabji with step by step photos. In Shimla mirch recipe i have added coconuts and peanuts in the gravy, if you want you can add half peanuts and half sesame seeds. Make sure fry the sesame seeds before adding into the mixie jar. Fry the sesame seeds on hot pan for 3 minutes or until sesame seeds color has been changed.

capsicum sabji | shimla mirch recipe | capsicum recipe for rice

I have prepared sabzi in mini cooker, you can prepare the capsicum bhaji in kadai but you have to add more quantity of water. In kadai also same preparation process for bhaji recipe. Other sabji recipes for rice or roti are muushroom curry, beetroot poriyal, kothavarangai poriyal, lauki sabji, meal maker curry, aloo sabzi for roti

I have added very less spices in the sabji gravy, you can add more if you want according to your taste. This capsicum sabji perfectly suits for 3 people. You can have this sabji for lunch or dinner and along with rice or roti.

capsicum sabji | shimla mirch recipe | capsicum recipe for rice

try other capsicum recipes.

ingredients used in capsicum sabzi for rice

  • 3 medium capsicum or Shimla mirch or bangalore mirch
  • ½ shell of small coconut or 20 medium chopped pieces
  • 4 tbsps. of fried groundnuts or peanuts
  • 1 tbsp. of jeera or cumin seeds
  • 1 tbsp. of coriander seeds
  • 1 ½ tbsp. of salt
  • 1 tbsp. of chilli powder
  • ½ tbsp. of turmeric powder
  • 5 garlic pods
  • 1/4th glass of water for boiling the curry and small quantity of water to grind the  gravy
  • 4 tbsps. of oil

How to make capsicum sabzi recipe with step by step photos

  1. To prepare peanut gravy, take a mixie jar add coconut pieces, fried groundnuts, jeera, coriander seeds, salt, chilli powder, 5 garlic pods, turmeric powder and run the mixie for few seconds.
    capsicum sabji | shimla mirch recipe | capsicum recipe for rice

    capsicum sabzi for rice

    capsicum sabji | shimla mirch recipe | capsicum recipe for rice

    capsicum curry recipe for rice

  2. Now add 1/4th glass of water and run the mixie for few more seconds.
  3. Add some more water and make the mixture into fine gravy.
  4. Wash all the bell peppers or Shimla mirch.
  5. Chop  bell peppers into medium size pieces, remove the white seed part inside.
  6. Heat cooker or kadai, add 4 tbsps of oil heat for few seconds.
  7. Add peanut and coconut gravy into the cooker and fry for few minutes, until oil oozing out from the gravy.
    capsicum sabji | shimla mirch recipe | capsicum recipe for rice

    shimla mirch recipe

    capsicum sabji | shimla mirch recipe | capsicum recipe for rice

    capsicum sabji

  8. Now adjust salt.
  9. Add Shimla mirch into the gravy.
  10. Cook the curry for 2 minutes to remove the rawness from the Shimla mirch.
    capsicum sabzi | shimla mirch recipe | capsicum curry recipe for rice

    capsicum sabzi

    capsicum sabji | shimla mirch recipe | capsicum recipe for rice

    capsicum curry recipe for rice

  11. Add 1/4th glass of water.
  12. Once water started boiling keep lid and cook for 3 whistles.
  13. After cooker gets cooled, remove the lid and check if any water is left then fry the curry until water evaporates and oil oozes out from the curry.
  14. Switch off the flame and transfer Shimla mirch recipe into serving bowl.
  15. Serve sabji for rice with hot rice or chapathi.capsicum sabji | shimla mirch recipe | capsicum recipe for rice

capsicum curryfor rice

capsicum sabzi | Shimla mirch recipe
 
Prep time
Cook time
Total time
 
capsicum sazi – Shimla mirch cooked in coconut and peanut gravy. sabji for rice roti chapathi. Shimla mirch recipe is prepared by peanut gravy, coconut and indian spices.
Author:
Recipe type: Curries
Cuisine: Indian
Serves: 3 people
Ingredients
  • • 3 medium capsicum or Shimla mirch or bangalore mirch
  • • 4 tbsps. of oil
gravy ingredients
  • • ½ shell of small coconut or 20 medium chopped pieces
  • • 4 tbsps. of fried groundnuts or peanuts
  • • 1 tbsp. of jeera or cumin seeds
  • • 1 tbsp. of coriander seeds
  • • 1 ½ tbsp. of salt
  • • 1 tbsp. of chilli powder
  • • ½ tbsp. of turmeric powder
  • • 5 garlic pods
  • • ¼th glass of water for boiling the curry and small quantity of water to grind the gravy
Instructions
To prepare peanut gravy
  1. take a mixie jar add coconut pieces, fried groundnuts, jeera, coriander seeds, salt, chilli powder, 5 garlic pods, turmeric powder and run the mixie for few seconds.
  2. Now add ¼th glass of water and run the mixie for few more seconds.
  3. Add some more water and make the mixture into fine gravy.
capsicum sabzi
  1. Wash all the bell peppers or Shimla mirch.
  2. Chop bell peppers into medium size pieces, remove the white seed part inside.
  3. Heat cooker or kadai, add 4 tbsps of oil heat for few seconds.
  4. Add peanut and coconut gravy into the cooker and fry for few minutes, until oil oozing out from the gravy.
  5. Now adjust salt.
  6. Add Shimla mirch into the gravy.
  7. Cook the curry for 2 minutes to remove the rawness from the Shimla mirch.
  8. Add ¼th glass of water.
  9. Once water started boiling keep lid and cook for 3 whistles.
  10. After cooker gets cooled, remove the lid and check if any water is left then fry the curry until water evaporates and oil oozes out from the curry.
  11. Switch off the flame and transfer shimla mirch recipe into serving bowl.
  12. Serve with hot rice or chapathi.

 

Leave a Reply

Rate this recipe: