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CAPSICUM 1

Capsicum

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About Capsicum

Capsicum should be a uniform, glossy bright green or deep red color. It should be sturdy with thick walls. It can be mild, sweet, hot, or fiery depending on the variety. Capsicums are also known as green, red, and yellow peppers.

Nutritional Facts of Capsicum

Capsicums are a good source of vitamins A and C. (red contains more than green capsicums). They are also high in dietary fiber, vitamin E, B6, and folate. Capsicums are sweet because of their natural sugars (green capsicums have less sugar than red capsicums).

Benefits of Capsicum

Improves Metabolism, High in Vitamins and Minerals, Beneficial for the Eye, Can Help Prevent Cancer, Ingredient that is good for your heart, may protect your immune system, may reduce anxiety, and aids in the reduction of inflammation.

Storage & Uses of Capsicum

To absorb excess moisture, store cut bell peppers in a sealed container or plastic bag with a paper towel. Keep them in your crisper drawer—just don’t lose track of them! Bell peppers can be stored in the refrigerator for up to 2-3 days.

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Capsicum Masala Curry

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RECIPE:

INGREDIENTS

For Masala Paste

  • 2 tbsp peanut
  • 1 tbsp sesame / til
  • 2 tsp oil
  • 1 tsp coriander seeds
  • ½ tsp cumin / jeera
  • ¼ tsp methi / fenugreek
  • Few curry leaves
  • 6 dried red chilli
  • ¼ cup dry coconut / kopra

For Curry

  • 2 tbsp oil
  • 1 tsp cumin / jeera
  • ½ onion (finely chopped)
  • 1 tsp ginger garlic paste
  • 1 capsicum (cubed)
  • ½ onion (petals)
  • 1 tomato (finely chopped)
  • ¼ tsp turmeric
  • 1 tsp salt
  • ½ cup tamarind extract
  • 2 tbsp coriander (chopped)

INSTRUCTIONS

  1. firstly, in a pan dry roast 2 tbsp peanuts until they turn crunchy and skin separates.
  2. add in 1 tbsp sesame and roast until they turn aromatic.
  3. transfer to the small mixer and allow to cool completely.
  4. now in the same pan add 1 tsp coriander seeds, ½ tsp cumin, ¼ tsp methi.
  5. roast for minute.
  6. further add few curry leaves, 6 dried red chilli and ¼ cup dry coconut.
  7. roast until the coconut turns golden brown.
  8. allow them to cool completely, and transfer to the same mix.
  9. now blend to coarse powder without adding any water. keep aside.
  10. in a large kadai heat 2 tbsp oil and saute 1 tsp cumin.
  11. add in ½ onion followed by 1 tsp ginger garlic paste and saute well.
  12. additionally add 1 capsicum, ½ onion and saute for 2 minutes.
  13. saute until the onions shrink slightly.
  14. further add 1 tomato and saute well.
  15. now add ¼ tsp turmeric, 1 tsp salt and mix well.
  16. add in prepared masala and saute for  minute.
  17. now add ½ cup tamarind extract and mix well.
  18. add water as required adjusting consistency.
  19. cover and cook for 10 minutes, or until oil separates.
  20. finally, add 2 tbsp coriander and enjoy capsicum masala curry with roti

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