Wednesday, September 5, 2018

Capsicum/Bell pepper masala

Capsicum masala -You have heard of Gutti Vankaaya Koora/Brinjal/Badanekaayi yennegai. This recipe is similar to yennegayi, here we use capsicum instead of brinjal. This is an excellent taste gravy for roti, rice, poori, chapathi or pulka. This dish is prepared using Capsicums/Bell pepper. Bell pepper is filled with  spicy gravy masala & shallow cooked in oil. Adding potato gives good consistency to the gravy and enhances the taste.The Recipe is described in detail. Do prepare and enjoy an excellent tasty dish in just 20 min.

Preparation time: 20min

Serves: 4


Small Capsicums/Bell peppers - 10
Potato-1 medium  size, chopped like cubes
Chopped Coriander leaves
Chopped Tomato-2
Dried coconut - 1/4
Onion -1/2
Garlic -6
Ginger -1/2 inch
Red chilli powder-3tspoon
Jeera/cumin powder-2 tspoon
Turmeric powder-pinch
Garam masala - 2tspoon
Coriander powder/ dhaniya powder - 1 tspoon
Vegetable masala/chicken masala powder- 1tspoon
Salt as per taste


  1. Grind Onion, coconut, ginger, garlic, tomato, coriander leaves, salt by adding little water to make it a thick  paste.
  2. Slit the washed bell pepper from middle and fill the thick masala paste prepared.
  3. Take oil in pan, when oil is hot add the masala filled bell peppers and cook for 4 to 5 mins by turning all the sides in between.
  4. Add the remaining masala, red chilli powder, cumin powder, turmeric powder, coriander powder, garam masala, vege masala/chicken masala and salt as per taste.
  5. Add required quantity of water and close the lid , cook for sometime so that masala and capsicum tastes blends up.
  6. Garnish with coriander leaves.
  7. Capsicum/bellpepper masala ready to serve.

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